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Peach French Toast Recipe

Peach French Toast

iamwinfred
Thick slices of challah or brioche soak overnight in a cinnamon custard, then bake over a sticky brown sugar and peach caramel that turns the whole dish golden and glossy. This make-ahead breakfast is mostly hands-off, feeds a crowd, and tastes like a bakery treat with almost no active effort.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8
Calories 380 kcal

Equipment

  • 9x13-inch baking dish glass dish with lid recommended for overnight chilling
  • Large mixing bowl
  • Whisk
  • Small saucepan
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Plastic wrap or aluminum foil for covering dish overnight and during baking
  • Swivel peeler optional but helpful for peeling fresh peaches
  • Colander for draining canned or thawed frozen peaches

Ingredients
  

  • 1 loaf challah or brioche bread cut into 1-inch thick slices (12 to 14 slices), slightly stale or lightly toasted
  • 1/2 cup unsalted butter 113g
  • 1 cup packed light brown sugar 200g
  • 2 tablespoons water 30ml
  • 3 cups fresh peaches about 4 to 5 medium peaches, peeled and sliced; or 2 (15 oz/425g) cans sliced peaches, drained
  • 6 large eggs
  • 1 1/2 cups whole milk 360ml
  • 1 teaspoon pure vanilla extract 5ml
  • 1 teaspoon ground cinnamon 5ml, divided
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans optional, 60g
  • powdered sugar for serving
  • warm maple syrup for serving

Instructions
 

  • In a small saucepan over medium-low heat, combine butter, brown sugar, and water. Stir occasionally until butter melts and sugar dissolves. Simmer for 1-2 minutes, stirring constantly. Pour hot caramel into a 9x13 inch baking dish, tilting to coat the bottom evenly. Set aside to cool slightly.
  • If using fresh peaches, peel and slice into thin wedges, discarding pits. If using canned peaches, drain well and pat dry with paper towels. Arrange peach slices evenly over the caramel layer in the baking dish.
  • Lay the bread slices over the peaches in a single, slightly overlapping layer, covering the entire dish. If using very fresh bread, let sit out for 30 minutes or toast lightly before assembling.
  • In a large mixing bowl, whisk eggs until combined. Add milk, vanilla, half of the cinnamon, and salt. Whisk until smooth and pale yellow with no streaks of egg white.
  • Slowly pour the custard mixture over the bread, working in sections so it soaks in. Gently press down with a spoon so every slice makes contact with the custard. Sprinkle the remaining cinnamon over the top.
  • Cover the baking dish tightly with plastic wrap or a lid. Refrigerate for at least 6 hours, or overnight for 8-12 hours for best texture.
  • Remove dish from refrigerator and let sit on the counter for 20-30 minutes while oven preheats to 350°F. Cover loosely with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until golden brown and center is set. If using pecans, scatter on top during the last 10 minutes of baking.
  • Let the baked French toast rest for 5-10 minutes before serving. Scoop servings with a large spoon, ensuring each portion includes caramel and peaches from the bottom. Dust with powdered sugar and drizzle with warm maple syrup before serving.

Notes

  • Bread choice: Challah and brioche are ideal for their sturdy, slightly sweet texture. Day-old French bread or thick sourdough also work well.
  • Stale bread tip: If your bread is very fresh, leave slices out uncovered for 30 minutes or lightly toast them to help them absorb custard without becoming mushy.
  • Frozen peaches: Thaw completely and pat dry with paper towels before using to prevent excess moisture from watering down the caramel layer.
  • Don't skip the overnight chill: The 8-12 hour rest is essential for achieving that soft, custardy center and allowing the bread to fully absorb the custard.
  • Make-ahead: Assemble the entire dish the night before and refrigerate. In the morning, just bake and serve.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds.
  • Freezing: Bake first, then freeze portions in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
  • Variations: Swap peaches for nectarines, plums, apples, or berries. Add cream cheese cubes between bread layers for a stuffed version, or top with a streusel for extra crunch.
  • Test for doneness: Gently press the center of the dish—it should feel set and not jiggly. If the top is browning too fast, tent loosely with foil.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 52gProtein: 9gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gCholesterol: 135mgSodium: 210mgPotassium: 220mgFiber: 2gSugar: 32gVitamin A: 10IUVitamin C: 8mgCalcium: 12mgIron: 8mg
Keyword baked french toast casserole, overnight french toast, peach breakfast casserole, peach french toast
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