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Peach Egg Bake


Barb Schaefer

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Rate this recipe 4/5 (1 Votes)


  • 1 c brown sugar
  • 1/2 c butter
  • 2 Tb water
  • 29 oz can slice peaches, drain
  • 12 (3/4 in thick) slices day old French bread, cubed
  • 6 eggs
  • 1 Tb vanilla
  • pinch cinnamon
  • 1 1/2 c milk


Preparation time 20mins
Cooking time 70mins


Step 1

In saucepan, stir rogether brown sugar, btter and water. Boil, then reduce heat to low, and simmer 10 min, stirring.

Pour brown sugar mix in 9 x 13 in baking dish, and tilt to cover bottom of dish. Place peaches in layer over sugar, and top with cubes of french break. In medium bow, whisk together the eggs & vanilla. Slowly pour over bread to coat evenly. Sprinkle cinnamon over top. Cover and refrigerate for 8 hr or overnight.

Remove about 30 mi before baking. 350 degrees. Bake covered 20 min, and 25 to 30 min uncovered. Invert onto serving platter.

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