Peach French Toast Bake

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I was really disappointed. It smelled like heaven, but tasted really bland. I added cinnamon and a little splenda to the egg mix, but it was still just boring tasting. Bread was soft but not soggy. I also used apples instead of peaches. The apples were yummy, but the bread/egg part seemed very boring. It wasn't awful, but it wasn't good either. I will not make this again, since I am not really sure what else I could do to make it taste good enough to eat without adding tons of fat and calories.

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I made this without letting it sit overnight, or even soak for too long, amd and it came out great!

I halved the recipe and made it in an 8x8 pan, though, with sourdough walnut bread sliced as directed and then cut in half again for a better Tetris-fit.

The dish is meant to be eggy, I think.. Mine wasn't gooey, at all, but it did have a more substantial cooked egg presence than most traditional stovetop french toasts, which hardly maintain any egg taste. After 40 minutes, the egg and bread had formed a pretty solid casserole that could be split up and scooped out in single pieces with a spatula.

If yours was gooey, I'd check your oven temp. The baked peach flavor is unbeatable, no extra sweetener needed if you're using good, local, fresh fruit. And maple syrup and yogurt to finish are a must.

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This is a very easy to make dish. I enjoyed with my husband.

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I checked all of our local grocery stores and couldn't find 100% whole grain loaves that weren't already sliced. I didn't want thin slices, so I gave up and just used multi-grain English muffins. These are not 100% whole grain, so the nutrients would differ. But as for taste, it worked well and I liked the texture of the english muffins.

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Made a great weekend brunch dish.

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I love this french toast! I have made it about 5 times now. Sometimes I will add frozen berries and I sub multigrain bread from Costco's bakery (I'm sure this adds fat but it's so good!. When I do sub the bread I bake it a few more minutes.

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I love that this was so easy and had plenty of protein, and although it was still good, it was indeed missing something like many other reviews have said too. I would make it again, but would try adding the maple syrup like people have suggested. To get that goopy egg that was still on the top, I actually just scooped the peaches off the top and baked it for 10 more minutes- which browned the top nicely and then poured the peaches back on.

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The right touch, not excessively sweet.

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This really turned out better than I expected. I didn't have enough peaches on hand, so I added fresh blueberries. It not only added an additional layer of flavor, but made for a nice presentation. I added more cinnamon and brownsugar; I figured you can't have too much of either.

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I cooked this for over an HOUR and the mixture was still soggy. DH said it was really "eggy" and not in a good way. I also added salt to the custard. Won't make this again. The other reviewers that were puzzled by us "soggy" bakers should probably post what they did to make it NOT soggy!