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Peach Pecan French Toast
Peach Pecan French Toast Eileen Goltz | Dairy
9 hours, 15 minutes 25 minutes
50 minutes
6 to 8 servings

  • You can peel and slice 2 apples and substitute instead of peaches.
  • For a lower fat version use egg beaters, skim milk, and reduced fat margarine.
  • 1 (12 oz.) loaf French bread, cut in 1" slices
  • 6 large eggs
  • 1 (16 oz.) can peaches, sliced
  • 1½ cup milk
  • ½ cup half and half
  • 2 teaspoons vanilla
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon

  • ¾ cup margarine, softened
  • 1⅓ cups brown sugar
  • 3 Tablespoons dark corn syrup
  • 1⅓ cups coarsely-chopped pecans

  1. Spray a 9x13-inch baking pan with nonstick spray. Fill pan with a layer of bread slices.
  2. Place a layer of sliced peaches on top of each slice of bread.
  3. Place second layer of bread on top of the peach layer. Add second layer of peaches if desired; set aside.

  4. In a blender, mix eggs, milk, half and half, and spices. Pour mixture over bread, cover with plastic wrap, and refrigerate overnight.

  5. Just before baking, mix topping ingredients together and spread evenly over the top.
  6. Bake at 350°F for 50 minutes or until puffed and golden brown.

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