Peach Habanero French Toast Bake
The Toast that is Peach and French and Delicious (recipe below the story)

Like a Band of Gypsies…

I have to say that it’s kinda weird being home on a Saturday morning. I’m usually at a show. My Charlotte’s not entirely sure what to do with me. Heck, I’m not entirely sure what to do with me. Rest assured dear reader that I will find some deviltry to get into. There’s always chores to be done at Alex and Charlotte’s luxurious, love shack. But still, it’s weird…

If you were to ask me how I got into the “show business”,  I’m not sure I could place a finger on any specific thing. Mom’s parents retired to Citrus Heights, CA when I was just a toddler. As retirees, they ran a booth at an enormous flea market in Roseville. They weren’t salsa magnates. Granddad sold handmade belts and belt buckles. Grandmom knitted and made Raggedy Ann and Andy dolls. I even had an Aunt Linda that made the best sock monkeys ever. All of which they sold from their little booth in Roseville. What’s funny is that I can actually knit, crochet, macrame, needlepoint, and sew. All this from a misspent youth hanging out with my Grandmother and Aunt Linda. Looking at me you’d never guess at such hidden talents.

Mornings at Granddad’s and Grandmom’s house were always filled with the smell of bacon, coffee, and Grandada’s flapjacks. They say that smell is one of those things that can spur memory. I can honestly tell you that the smell of cooking bacon always brings on nostalgic feelings of mornings in their home. I love the smell of bacon in the morning.


What You Need:

1 – 9×13 Casserole Dish thoroughly buttered

1 Loaf – French Bread

1 Stick – Butter

1 1/2 Cups – Heavy Cream

1 Cup – Powdered Sugar

1 Can – Sliced Peaches (29 oz) drained

1 Jar – WHH Ranch Peach Habenero Jelly warmed until liquid

5 – Eggs

2 – Egg Yolks

3 Tbs. – Granualated Sugar

3 Tbs. – Vanilla Extract

1/2 tsp – Cinnamon

1/2 tsp – Nutmeg

3 Tbs. – Milk

What You Do:

1) Safety-Safety-Safety! Wash your hands!

2) Pre-Heat Oven to 350° F

3) Cut 1 entire loaf of French Bread into approximately 1” cubes. It doesn’t have to be perfect. Just do your best.

4) Place on a large cookie sheet and bake at 350° for 2-3 minutes. You’re not trying to toast the bread just firm it up. In fact this works exceptionally well with stale bread. We live in Southeast Texas. We have way too much humidity for that kind of thing so be have to bake it slightly. Leaving our bread out makes it turn a bit green and furry. The upside is we don’t have to wait for our bread to stale naturally we just bake it a bit.

5) When the bread is firm and a bit crispy pop it out of the oven and set it on the stove to cool. Don’t turn off the oven we’re just getting started.

6) In a Large Bowl add 1 1/2 cups of Heavy Cream, 3 Tbs Sugar, 5 Eggs, 2 Egg Yolks, 2 Tbs Vanilla Extract, 1/2 tsp Cinnamon, and 1/2 tsp Nutmeg. Beat at Mediuim speed until thoroughly combined.

7) Dump cubed bread into bowl and add peaches. Fold together until everything is thoroughly covered. Pour entire mixture into casserole dish and place in oven at 350° for 30 minutes.

While everything is cooking in the stove…

Powdered Sugar Glaze

8) In a bowl add 1 Cup Powdered Sugar, 1 Tbs butter (softened), 1 Tbs vanilla extract, and 2 Tbs milk and mix thoroughly.

9) When it’s time remove Peachy French Toast goodness from oven and let rest for about 10 minutes. Pour warm about 1/2 a jar of warm Peach Habenero Jelly over the top then drizzle with Powdered Sugar Glaze.

10) Eat like you’ve lost your mind.

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