If you’re looking for an overnight French toast recipe, you should try this Peach Melba French Toast, also perfect for making for Christmas morning!
Thick slices of golden French toast topped with luscious peaches and raspberry sauce create a symphony of flavors in every bite.
Overnight French Toast Recipe | Peach French Toast
It’s Christmas morning, and the rush of opening up presents, looking for batteries, and helping kids hook up new games and toys is over.
We typically don’t hear, “I’m hungry” until several hours into this joyous and beautiful morning.
By this point, Derrick and I are lounging around, and neither of us wants to move from our comfortable spots.
If you’re looking for a delicious and easy breakfast recipe to make ahead of time, we’ve got you covered with this recipe we’re sharing from Bays English Muffins.
Maybe you have Christmas morning covered, but you will have guests over for several days or host an early brunch.
This Peach Melba French Toast recipe can be made the night before or the same day. Either way, it’s going to be a surefire hit!
We like to prep as many dishes as possible during the holidays, which is why we love this recipe. It has everything I am looking for in a breakfast recipe; it’s easy, fast, and delicious!
Plus, I love French toast, so I’m always up for trying a new type of French toast recipe at home or in a restaurant.
While this may be a breakfast recipe, it’s one you can enjoy morning, noon, or night!
Breakfast for dinner is a huge hit in The Worthey House, and I imagine it may also be in your home.
When you think of muffins, you may only think of them as a breakfast food item.
However, Bays English Muffins are meant to be used at any time of the day, not just for breakfast. They offer a variety of recipes on their website, including the one we’re sharing below.
Ingredients for Peach French Toast Recipe
SERVES: 4-5
- 4 BAYS English Muffins, split
- 3 eggs
- 3/4 cup milk or half-and-half
- 2 tablespoons Amaretto (optional)
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 6 tablespoons butter, divided
- 4 medium peaches, sliced
- 3/4 cup apricot spread or preserves
- 2 tablespoons Amaretto or orange juice
- 1/2 pint fresh raspberries
- Confectioner’s sugar
- Fresh mint sprigs
Directions On Making Overnight Peach Melba French Toast
- Arrange muffin halves in a large, shallow baking dish.
2. Mix eggs, milk, Amaretto, vanilla, salt, and nutmeg; whisk thoroughly to combine.
3. Pour over muffins, turning to coat evenly. Cover and refrigerate for several hours or overnight.
4. To cook, heat two tablespoons of butter in a large skillet. Add muffin halves and cook over medium-high heat until browned, turning once.
5. Remove from the skillet and keep warm. Repeat with remaining muffins and butter.
6. Heat the remaining two tablespoons of butter in the same skillet.
7. Add the peaches and cook until slightly softened, 2 to 3 minutes. Stir in the apricot spread and Amaretto. Heat until the mixture bubbles.
8. To serve, cut French toast slices in half. Arrange three pieces on each plate. Spoon some peach compote over each serving.
9. Sprinkle with raspberries and confectioner’s sugar. Garnish with mint sprigs, if desired.
So whether we’re having a brunch party, celebrating Christmas morning, or enjoying a delicious French toast recipe, Bays English Muffins are perfect for any time of the day.
How are you going to incorporate Bays English Muffins into your holiday menu this year?
Head to their website to find a variety of breakfast, appetizer, lunch, and dinner ideas!
You can also find them on Facebook, where they share recipe ideas on using their muffins.
“This is a previous sponsored post by Bays English Muffins to review this product.”
More French Toast Recipes:
Peaches and Cream Cheese French Toast
Overnight French Toast Recipe | Peach Melba French Toast
Ingredients
- 4 BAYS English Muffins split
- 3 eggs
- 3/4 cup milk or half-and-half
- 2 tablespoons Amaretto optional
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 6 tablespoons butter divided
- 4 medium peaches sliced
- 3/4 cup apricot spread or preserves
- 2 tablespoons Amaretto or orange juice
- 1/2 pint fresh raspberries
- Confectioner's sugar
- Fresh mint sprigs
Instructions
- Arrange muffin halves in a large, shallow baking dish.
- Mix eggs, milk, Amaretto, vanilla, salt, and nutmeg; whisk thoroughly to combine.
- Pour over muffins, turning to coat evenly. Cover and refrigerate for several hours or overnight.
- To cook, heat two tablespoons of butter in a large skillet. Add muffin halves and cook over medium-high heat until browned, turning once.
- Remove from the skillet and keep warm. Repeat with remaining muffins and butter.
- Heat the remaining two tablespoons of butter in the same skillet.
- Cook peaches until slightly softened, 2 to 3 minutes. Stir in the apricot spread and Amaretto. Heat until the mixture bubbles.
- To serve, cut French toast slices in half. Arrange three pieces on each plate. Spoon some peach compote over each serving.
- Sprinkle with raspberries and confectioner’s sugar. Garnish with mint sprigs, if desired.
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