Total Time
Prep 20 mins
Cook 40 mins

From the Food Network website, recipe by Ellie Krieger. I used a whole grain breakfast bread with nuts and dried fruit and it was wonderful in here. I just made sure to weigh it out. I used nectarines as this is what is in season right now and readily available at the farmer's marker. I think any stone fruit would work. Also, my baking dish is smaller than 9x13, and it took twice as long to cook because it was so thick. It turned out delicious! Serve with maple or fruit syrup.

Ingredients Nutrition


  1. 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.
  2. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan.
  3. 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.
  4. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
  5. Preheat the oven to 350°F.
  6. Uncover and bake for 40 minutes.


Most Helpful

This was okay, but I agree wit a previous reviewer that the egg mixture needed more flavor - cinnamon, nutmeg, allspice and a pinch of salt. It was fine, but not outstanding. Thanks for sharing, though - helped us use up some very ripe peaches. (With almond milk, it's 6 WW PPV per serving. With skim, it's 7.)

Amy020 September 03, 2011

This was very good (and made the apartment smell fanstatic as it baked-- and it was easy enough to make after dinner the night before and pop in the oven to cook while I was getting ready for work this morning!) We used nectarines and I didn't bother to skin them--tasted great. I also used almond milk instead of regular with good results. Next time I make this I will add some spices to the egg mixture though, as it was kind of bland if you didn't get a bit of fruit in every bite; maybe a teaspoon of cinnamon or chinese five spice. Otherwise, it was a great recipe!

velorutionista June 17, 2008

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