Peach Blueberry Stuffed Custard French Toast


16 - 3/4" slices french bread
6 lg eggs
3 cups whole milk
1 tsp vanilla extract
3/4 cup brown sugar, packed
1/2 tsp nutmeg
Pinch allspice
Pinch salt
3 Tbsp butter, melted
1 - 1 1/2 cups fresh blueberries, rinsed and drained
3-4 peaches, peeled and sliced (64 slices, 8 per stack)

Topping: 1 cup brown sugar, packed 1/2 cup butter 2 Tbsp heavy cream 2 Tbsp light corn syrup Pinch of salt

Makes 8 servings of one stack each.

HINT: Bread expands during the baking process, so make sure that the loaf of bread is not super large in it's dry form. When arranging peaches, an estimate would be 8 slices per stack. Blueberries are scattered and not overpowering.


Spray 11X15 baking dish w/non-stick spray. Melt 3 Tbsp butter; coat dish bottom. Set aside.

Whisk together milk, eggs, spices, vanilla, salt & 3/4 cup brown sugar. Dip 8 bottom slices and place in dish. Arrange half of the peaches and blueberries evenly on top of each slice of bread. Dip & place second piece of bread on top as if making a sandwich. Pour remaining liquid over all, not allowing too much to stand in bottom. Arrange remainder of peaches and blueberries on each top slice. Cover & refrigerate 2 hours or overnight.

Heat brown sugar, butter & pinch of salt just until it comes to a foamy bubble. (I use a small glass bowl in the microwave.) Add cream & corn syrup, stir & cook 3 min more, 1 min at a time. Stir until it is a smooth caramel. Cool for 5 minutes. Cover; refrigerate overnight. Uncover bread stacks; ladle re-heated caramel, topping each stack. Bake in 350 degree oven 30-40 minutes until bubbly & browned. Serve immediately; will flatten if left to cool. Needs NO syrup!!

If you love peaches...this is Y-U-M-M-O!! Clean plates all around the table with this one.

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