FOX 8 Recipe Box: Sangria Stuffed French Toast

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Melanie Bauer was recently named one of Better Homes & Gardens Top 10 Food Bloggers. Her food blog is called "Melanie Makes" and it offers a full week's worth of recipe ideas along with beautiful photographs of each recipe.

Sangria Stuffed French Toast


  • 750 mL bottle Gallo Family Vineyards Sweet White Blend wine
  • 4 ounces peach liqueur
  • 16 ounces frozen raspberries
  • 16 ounces frozen peaches
  • 16 ounces club soda, optional
French Toast
  • 1/2 cup peach preserves
  • 1/2 cup raspberry preserves
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 8 slices French or Italian bread
  • 4 eggs
  • 1 cup milk
  • 1/2 teaspoon vanilla
  • pinch of nutmeg
  • powdered sugar


  1. In a large pitcher, add wine, peach liqueur and frozen fruit.
  2. Refrigerate overnight to allow flavors to meld together.


French Toast
  1. Preheat oven to 425 degrees.
  2. In a small saucepan, add half of fruit from sangria with slotted spoon.
  3. Over medium heat, add peach and raspberry preserves and bring to a simmer. Allow to simmer for 10 minutes.
  4. In a small bowl, whisk together water and cornstarch and then stir into fruit mixture. When thickened, remove from heat.
  5. In a shallow bowl, combine eggs, milk, vanilla and nutmeg. Dip four slices of bread into mixture and place coated side down on a parchment or silicone mat covered baking sheet,
  6. Spoon fruit mixture on top of bread.
  7. Coat remaining four slices of bread in milk mixture and place coated side up over fruit mixture.
  8. Bake for 10 minutes until lightly brown and then carefully flip to brown other side.
  9. Bake for an additional 6 minutes.
  10. Remove and plate immediately, serving with any remaining fruit mixture and powdered sugar.
  11. Before serving Sangria to enjoy as a cocktail, add a bit of club soda to each glass for a bit of fizz.


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