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Peach-Blueberry French Toast

Our most-requested dish, this golden brown custard is stuffed with fresh peaches and blueberries. The toast has a crunchy outer crust and soft custard center. My own caramel sauce provides a sinful start to the day. —Judy Reagan, Hannibal, Missouri
  • Total Time
    Prep: 30 min. + chilling Bake: 35 min. + standing
  • Makes
    10 servings


  • 3 tablespoons butter, melted
  • 1 loaf (1 pound) French bread, cut into 20 slices
  • 3-1/2 cups sliced peeled fresh or frozen peaches
  • 1/2 cup fresh or frozen blueberries
  • 6 eggs
  • 2-1/2 cups 2% milk
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 3 tablespoons corn syrup
  • 3 tablespoons heavy whipping cream


  • Pour butter into a greased 13x9-in. baking dish. Top with half of the bread slices. Layer with 2-1/2 cups peaches, 1/4 cup blueberries and remaining bread.
  • In a large bowl, whisk the eggs, milk, brown sugar, vanilla, nutmeg and salt; pour over bread. Arrange the remaining peaches and blueberries over top; cover and refrigerate for 2 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking. Place brown sugar and butter in a small microwave-safe bowl. Microwave on high for 1 to 1-1/2 minutes or until sugar is dissolved, stirring once. Add corn syrup and cream; cook 1 minute longer or until bubbly, stirring once.
  • Drizzle 1/2 cup caramel over top. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving; drizzle with remaining caramel.
Nutrition Facts
1 piece: 480 calories, 19g fat (11g saturated fat), 171mg cholesterol, 502mg sodium, 67g carbohydrate (38g sugars, 2g fiber), 12g protein.

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