Blueberry Peach Baked French Toast
Fresh blueberry and peaches stuffed between to layers of baked french toast with a brown sugar and butter oat topping with chocolate chunks
Servings 12 -18
- 1 + 1/2 loafs french bread , cut into 1/4 inch - 1/2 inch thick
- 6 eggs
- 1 + 3/4 cup half & half milk/cream
- 1/2 cup peach juice
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon , divided
- 1/8 teaspoon nutmeg
- 1 large can whole peaches
- 1 cup blueberries
- 4 tablespoons sugar
- 1/2 cup butter
- 1 cup brown sugar
- 1 cup pecans , chopped
- 1/2 cup old fashioned oats
- 2 tablespoons dark corn syrup OR maple syrup
- 1/2 cup semi-sweet chocolate chunks or chips - optional
Cut french bread into 1/4 inch to 1/2 inch thick slices and place in 9 X 13 baking dish. This french toast bake has to layers so cut smaller if needed to fit 2 layers of bread. Arrange bread on bottom layer and cut enough for the a second layer. Dice peaches into small cubes. Sprinkle with 3 tablespoons sugar and 1/2 tablespoon cinnamon. Rinse blueberries and sprinkle with 1 tablespoon sugar. Sprinkle half the diced peaches on top of the bottom layer of bread. Add second layer of bread. Sprinkle the top layer with peaches and blueberries.
In a large bowl, add eggs and whisk. Stir in milk, peach juice and maple syrup and whisk. Stir in vanilla extract, cinnamon and nutmeg. Pour over the top of the french toast. Sprinkle with more cinnamon if desired. Cover with foil and refrigerate overnight.
Preheat oven to 350 degrees F. To make the topping, in a medium bowl, combine butter, brown sugar, oats and syrup and mix well to combine. Stir in chopped pecans. Topping will be thick. Drop topping in clumps over the top of the french toast. You can also take some topping and pat it down with your hand and lay it over the top in sections until all the topping is gone. Sprinkle with chocolate chunks, if desired. Cover with foil and bake for 40 minutes.