Baked Peach French Toast
Sweet and custardy overnight baked peach french toast casserole, covered in ripe, fresh peaches. Easy enough for everyday, but decadent enough for company.
Unlike my husband (and, apparently, most of society), I’m not a big breakfast fan. He could happily eat breakfast foods for every meal; I’d be happy bypassing them all together. Aside from huevos rancheros and everything bagels, I’m just not that into breakfast. I’m the person who always walks past the omelet and waffle bar at brunch and heads straight to the salads. Given my general anti-breakfast stance, I’m definitely not a fan of the traditional baked french toast casserole. I’ve tried a variety of recipes, and most of them are too sweet, either too dry or too soggy, and often involve cream cheese (a common theme I bring up in multiple posts: I loathe cream cheese in sweet things).
This baked peach french toast, however? It’s delicious, and that means a lot coming from someone who doesn’t like breakfast. It’s rich and decadent, without being overly sweet. (I always serve it with a side of maple syrup for those who do like sweet breakfasts). It’s pretty enough to serve to guests when it’s baked in a springform pan. It’s a perfect way to showcase seasonal fresh fruit (peaches are my favorite, and so delicious this time of year!). It has more of a bread pudding like consistency than too-often dry french toast. And best of all, it’s a great way to use up leftover bread.
I can never finish a loaf of bread before it get stale, so I wind up freezing quite a bit. The stale bread is perfect, easily soaking up the liquid. Challah is my favorite bread for this (though there are never leftovers when I bake a fresh loaf of challah!), but this time around, I used a package of frozen hamburger buns, left over from our 4th of July party. Even with bland, commercial bread, this is still a winner.
Baked Peach French Toast
Sweet and custardy overnight baked peach french toast casserole, covered in ripe, fresh peaches.
- 1 loaf bread
- 4 egg yolks
- 1/2 cup heavy cream
- 1 1/2 cup milk (any variety – I use nonfat)
- 1/4 cup sugar
- pinch of salt
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- fresh peaches, for serving
- Cut bread into cubes and place in a large bowl.
- Whisk together the egg yolks, heavy cream, milk, sugar, salt, vanilla, and cinnamon and pour over the bread. Toss bread cubes until most of the liquid is absorbed.
- Pour into a greased 8- or 9-inch springform pan, and press down lightly on the bread to spread evenly. Refrigerate a few hours or overnight, until all liquid is absorbed into the bread.
- Bake at 325 for 30 minutes, until browned. Run a knife around the edge of the pan and remove the ring. Top with peaches and cut into 8 wedges to serve, along with maple syrup or powdered sugar.
Recipe adapted from The Pastry Queen