Peachy French Toast

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 360
  • Calories from fat: 20%
  • Fat: 8.3g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 12.4g
  • Carbohydrate: 58.4g
  • Fiber: 0.0g
  • Cholesterol: 88mg
  • Iron: 0.0mg
  • Sodium: 447mg
  • Calcium: 0.0mg


  • 1 cup skim milk
  • 1/4 cup sugar
  • 1 tablespoon plus 1 teaspoon reduced-calorie margarine, melted
  • 2 eggs
  • 4 egg whites
  • Vegetable cooking spray
  • 12 (1-ounce) slices French bread (1 inch thick)
  • 6 fresh peaches, peeled and quartered
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup low-fat sour cream
  • 3 tablespoons reduced-calorie maple syrup
  • 1/4 teaspoon vanilla extract


  1. Combine first 5 ingredients in a shallow dish, stirring mixture well.
  2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Dip bread slices, one at a time, into egg mixture, coating well.
  3. Place 4 bread slices in skillet, and cook 6 to 8 minutes on each side or until browned. Remove from skillet, and keep warm. Repeat with remaining bread and egg mixture.
  4. Place peaches on a baking sheet coated with cooking spray. Combine brown sugar and cinnamon; sprinkle over peaches. Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 to 5 minutes or until sugar mixture is bubbly.
  5. Combine sour cream, maple syrup, and vanilla in a small bowl; stir well.
  6. To serve, place 2 slices French toast and 4 peach quarters on each serving plate. Top peaches with sour cream mixture.
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