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peach stuffed french toast

August 15, 2010

There’s nothing more perfect than a good Sunday brunch.  Lazy morning, newspaper, big mug of coffee and breakfast.  The peaches this season have been nothing short of amazing, so this recipe from Bill Grainger’s Sydney Food seemed like a no-brainer to fit the breakfast part of that equation one Sunday.  The recipe originally called for brioche bread, but we used a butterzopf loaf from the market and it worked beautifully.  Everything worked together beautifully and I can’t recommend this recipe enough.

So, if you’re looking for inspiration for your next lazy Sunday, look no further.  Hurry though, peach season seems to be on its final legs here.

peach stuffed french toast
from Bill Grainger’s Sydney Food
serves 4 (we halved the recipe to serve 2)


  • 2 lb/1 kg ripe peaches
  • 2 tbsp lemon juice
  • 1/2 cup sugar
  • 4 eggs
  • 1 cup/8 fl oz milk
  • 1/2 cup/2.75 fl oz cream
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • a pinch of nutmeg
  • 8 slices of brioche loaf, 1.5 inches/4cm thick
  • 4 tbsp unsalted butter
  • maple syrup to serve


  1. Place whole peaches in a large saucepan of boiling water to blanch for 10 seconds.
  2. Remove peaches and run under cold water.
  3. Skins of peaches should now slide right off.
  4. Slice peeled peaches into .5 inch/1cm slices.
  5. Toss peaches in a bowl with lemon juice and 1/4 cup sugar.  Leave for 20-30 minutes.
  6. Whisk together eggs, milk, cream, vanilla, remaining sugar, cinnamon, and nutmeg in  a bowl.
  7. With a sharp, small knife (I find serrated works best here) carefully slit open one side of each slice of bread to form a pocket.   Make sure to leave at least .5 inch/1cm buffer at the edged.
  8. Stuff the bread pockets with as many slices as you can (about 4-6).
  9. After all the slices are stuffed, pour the rest of the peach/sugar juice into your egg mixture.  Reserve any leftover peach slices for serving.
  10. Soak the stuffed bread for 1 minute in the egg mixture, flipping once after 30 seconds to soak both sides.
  11. Preheat oven to 180°C/350°F.
  12. Heat butter in frying pan over medium heat.
  13. Once the butter is sizzling, add egg-soaked bread slices to pan to brown on both sides (about 3 minutes on each side).
  14. Place browned slices on a baking tray and finish cooking in the oven.  Bake for about 12 minutes or until done.
  15. Serve with leftover peach slices and maple syrup and enjoy your lazy Sunday brunch.

Happy Sunday everyone.  Hope it’s a relaxing one.

9 Comments leave one →
  1. August 16, 2010 9:10 am

    Brunch, lunch, pudding – I think this lovely recipe will be yummy any time. For me, it’s just short of a cuppa tea.
    🙂 Mandy

    • August 16, 2010 9:32 am

      I’m a savory lunch kind of gal, but I’m wish you on the pudding. It was definitely sweet enough!

  2. August 17, 2010 2:08 pm

    These sound amazing! Definitely perfect for a breezy lazy Sunday brunch 🙂

  3. August 17, 2010 5:59 pm

    Thank you for taking the Meatless Monday pledge! This peach stuffed French toast looks incredible, and if only I had all the ingredients, I would make this immediately.

    Skipping the meat once a week is great for your health and for the environment because it reduces both your risk of chronic preventable diseases and your carbon footprint. That’s why I work for Meatless Monday. Some of our bloggers like to feature videos or pictures of meatless meals that they’ve made on Mondays. If you’re interested in doing weekly Meatless Monday posts, please contact me at Thanks!


    • August 17, 2010 11:31 pm

      Thanks for the note. I’ll definitely drop you a line. But first to work on my belated meatless monday post. 🙂

  4. deadlock permalink
    August 18, 2010 1:34 pm

    I have just discovered your blog, and am looking forward to reading the archives, too. I love Luzern, it’s probably my favorite place in Switzerland. Greetings from Zug!

    • August 18, 2010 2:14 pm

      Thanks! Luzern is a pretty special city and we love living here. It gets a little crowded in the summer with all the tourists, but I suppose that’s just about everywhere in Switzerland.


  1. Cafe Zupas » Blog Archive » in season: peaches

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