Amaretto-Peach French Toast: Entertaining with the Diva of Do Ahead

Amaretto Peach French ToastLast weekend, I invited guests for Sunday brunch and then wondered what to serve that could be ready quickly after church.   I turned to Perfect Party Food, All the Recipes and Tips You’ll Ever Need for Stress-Free Entertaining,* from the Diva of Do-Ahead Diane Phillips.  Diane is noted for her do-ahead recipes and having taken several of her cooking classes, I knew that her recipes were “can’t miss.”   There were several options for brunch casseroles in the cookbook – I had a difficult time making a selection.

A sweet treat is always popular, so I chose to make Amaretto-Peach French Toast. It was absolutely delicious and quite a hit with my guests.  It was sweet, but not too sweet. It uses baking powder as the leavener which is a plus since I work at Clabber Girl and we manufacture Clabber Girl and Rumford Baking Powders. I used Rumford Reduced Sodium Baking Powder and the toast rose beautifully.  Since I had blueberries and peaches in my freezer, I used both, and the flavor combination was great.

The French toast was easy to assemble, and took very little time to prepare.  I did add a bit more amaretto than the recipe called for and that additional flavor boost was nice.  Otherwise, I made the recipe exactly as directed.  (One of the best things about this particular cookbook is that EVERY recipe is Do-Ahead!  Diane gives tips for freezing, using a crockpot, recipe variations, and serving suggestions including garnishes. It’s a great resource for those who like to entertain.)

My guests raved over the dish and asked for the recipe, which I think is the true test of a recipe’s success.  I can’t wait to try out other recipes from Diane’s book….brunch anyone?

*Perfect Party Food is a James Beard Foundation Book Award Nominee and published by The Harvard Press, 2005.




  1. Sounds great! I love make ahead recipes. Can this be successfully made in larger quantities, say for a church breakfast
    using institutional sized pans? If so do you have any hints? Can Italian bread be used instead of French Bread? Thanks

    1. Esther, that’s a great question. From my perspective as a person who enjoys cooking at home but not professionally, I would make them in larger quantities. A 9×13 dish is approximately a half-pan; I would double the recipe for a full pan. To make sure you get the bread soaked and the proportions correct, I would mix only a double batch at one time. Substituting Italian for French would probably work as well. Good luck, and thanks for your interest!

  2. This would be the perfect breakfast treat for our overnight guest from Japan. I’m going to prep it the night before and toss it into the oven before I jet off to work. The men will enjoy a night hot breakfast! Thanks!

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