Sunday, January 4, 2015

Jones Peach French Toast

I had this at a baby shower recently and it blew my mind! (And I typically am not a fan of breakfast food) Had to jot this recipe down. It does require over night prep FYI

Jones Peach French Toast


1 cup brown sugar
1/2 cup butter
2 T. water
1 29 oz. can peaches (sliced, drained)
8 slices of French bread (or the cinnamon swirl bread from great harvest)

5 eggs
1 1/2 cup milk
1 T. vanilla
cinnamon for sprinkling 

Bring sugar, water, and butter to a boil and simmer for about 5-7 minutes. Pour in bottom of 9x13 glass pan. Pour sliced peaches on top of brown sugar mixture. Mix eggs, milk, and vanilla. Slice bread and dip each slice of bread in the egg mixture, then line up bread in pan. Sprinkle with cinnamon (to taste) and cover with tin foil and refrigerate over night. 

Remove 30 minutes before baking. Bake for 20 minutes covered at 350, then take off cover and bake for additional 25-30, until golden brown. Serve with whipped cream, syrup, and berries. 

Here is the syrup recipe that I use (if you haven't already had this, prepare yourself. It will blow your mind. Oh, and I always double the recipe. Trust me.)

3/4 cup sugar
1/2 cup buttermilk
1/2 cube butter
1/2 t. baking soda
1 t. vanilla

Heat sugar, buttermilk, and butter to boiling. Boil for one minute. Remove from heat. Add vanilla and baking soda. Stir well until foam is gone. Serve warm. 

I know that you can add corn syrup to help with the syrup like consistency, but I rarely have corn syrup in my cupboard and this works just as well for my family. 


Unknown said...

For the syrup is it a 1/2 cube of butter or a 1/2 cup of butter?

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