Oh la la! French Toast Bake

Ellie Kreiger's French Toast Bake

I LOVE this recipe. I make it fairly often and have even done it in the crockpot on low for about 6 hours. I like to change out the peaches sometimes for blueberries or mixed berries- whatever fruit sounds good to you. I also grabbed up some pumpkin seed and cranberry bread from Publix and that made it even tastier! This recipe is one of Ellie Krieger’s, a Food Network personality and a nutritionist. I enjoy her recipes and informative advice. Try this one- you will love it too!

Our Valentine Berry French Toast Bake


  • Cooking spray
  • 1 large whole-wheat baguette (about 12 ounces)
  • 4 whole eggs
  • 4 egg whites
  • 1 cup low fat milk (I like to use almond milk!)
  • 1 teaspoon vanilla extract
  • 5 cups sliced peaches, fresh or frozen
  • 1/2 lemon, juiced about 1 1/2 tablespoons
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon


Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.

Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.

Serving suggestion: Top with a dollop of vanilla yogurt or  a drizzle of pure maple syrup

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