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peach upside-down french toast

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“this decadent breakfast can be served with fresh sliced strawberries or raspberries & some cream. Yummy Christmas breakfast.”

Ingredients Nutrition

  • 1 14 cups packed brown sugar
  • 12 cup butter
  • 1 tablespoon water
  • 1 (29 ounce) cansliced peaches, drained,reserve liquid for syrup
  • 1 loaf French bread, unsliced
  • 6 beaten eggs
  • 1 12 cups milk
  • 1 tablespoon vanilla
  • Peach Syrup
  • 2 tablespoons cornstarch
  • 13 cup orange juice


  1. Melt margarine in a small saucepan; stir in brown sugar& water.
  2. Cook, stirring gently until thickened.
  3. Pour into well greased 10x15 or 9x 13 pan.
  4. drain peaches& reserve liquid, place peaches on top of cooled sugar mixture in pan.
  5. slice french bread into 1" thick slices& place slices over peaches, filling all the gaps.
  6. mix eggs, vanilla,& milk and pour over bread.
  7. cover& refrigerate overnight.
  8. in the morning, uncover& bake@ 350 for 40 minutes.
  9. cool for 5 minutes before inverting onto serving tray.
  10. for peach syrup: mix reserved peach liquid with cornstarch& stir over low heat until thickened add juice.
  11. serve warm.

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