Overnight French Toast Recipe | Peach Melba French Toast
Indulge in the ultimate breakfast delight with our Peach Melba French Toast recipe. Thick slices of golden French toast topped with luscious peaches and raspberry sauce creating a symphony of flavors in every bite.
Servings: 5
Calories: 178kcal
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.
Nutrition
Serving: 5g | Calories: 178kcal | Carbohydrates: 2g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 204mg | Potassium: 43mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 562IU | Vitamin C: 0.002mg | Calcium: 19mg | Iron: 0.5mg