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Peaches and Cream French Toast


  • 8 cups cubed day old bread
  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 8 eggs
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 3 cups diced peaches
  • 4 oz cream cheese softened
  • 2 T maple syrup
  • 1 egg


  • Grease a 9 x 13 in baking pan. Sprinkle the cubed bread in the bottom of the pan. In a large bowl, beat together cream, milk, eggs, vanilla, cinnamon and nutmeg. Pour over the bread. Sprinkle the diced peaches on top.
  • In a medium bowl, beat together the cream cheese and maple syrup until smooth, beat in egg. Spoon the cream cheese mixture over the peaches. Cover and refrigerate at least 8 hours or overnight.
  • Preheat oven to 350 F. Bake uncovered for 40-50 minutes or until set. If it browns too quickly, cover loosely with a piece of foil. Serve warm with additional maple syrup.