Peach French Toast Casserole

Catching Up Over Breakfast: My Quirky Love for Peach French Toast Casserole

Okay, let’s just say… I was never a morning person. But there was this one Saturday, in the dead of summer, when the peaches from my neighbor’s tree were practically tumbling into my kitchen window (not really, but almost). It was too hot to make pancakes, and my crowd (aka the family) was hungry. So, I threw together what I now call Peach French Toast Casserole. It’s a big hug in a baking dish if you ask me. Oh, and my cat stole a piece of bread off the counter while I was distracted whisking eggs. She has good taste.

Why I Keep Making This (And Why You Might, Too)

I make this when I want everyone fed, happy, and, for like 20 minutes, not bickering over who gets the last piece. My family goes slightly bananas for this (even my teenage son, who claims he ‘doesn’t do fruit’—yeah, right). Plus, it’s overnight prep if you want, but honestly, I’ve just thrown it together in the morning, too. Brunch pressure is real, folks, but this is one less thing to fuss about. Oh, and the smell in the kitchen? Worth doing dishes for. I used to get frustrated at soggy casseroles, but after a few, um, learning experiences, this one holds up beautifully.

Here’s What You Need (And What You Could Swap)

• 1 big loaf of French bread, a day old is best (I’ve honestly used sandwich bread when desperate; it was okay, not magical)
• 5-6 eggs (medium or large, whatever’s on hand)
• 2 cups milk (whole is lush, but I’ve done it with oat milk; no one noticed)
• 3/4 cup brown sugar (my grandma swore by dark—but light works, and once I used coconut sugar and it was… interesting?)
• 1 teaspoon vanilla (a glug is about right, honestly)
• 1/2 teaspoon cinnamon (sometimes I add nutmeg if I’m feeling fancy)
• 3-4 peaches, ripe but not mushy (canned will do in a pinch, drain ‘em well, though)
• 2 tablespoons butter (salted, unsalted; I rarely notice a difference. Just don’t skip it)
• Pinch of salt (unless your butter’s salted and you’re not keen on extra sodium, up to you)
• Optional: Handful of chopped pecans or almonds; good crunch but not a must

How I Make It (Give or Take)

1. First, I butter a big old casserole dish (9×13 is about right, but if yours is a bit smaller, just pile higher.)
2. Cut the bread into chunks. I aim for biggish cubes—like, a bit bigger than dice. Toss ‘em in the dish. If some bits are crustier than others, no biggie.
3. Slice up your peaches. Keep the skins—more fiber and less faff. Scatter them over the bread. Try to spread them out so every bite’s got some peach action.
4. Whisk eggs, milk, brown sugar, vanilla, cinnamon, and that pinch of salt in a big bowl. I used to overthink this but just whisk hard for a minute or two. (This is where I sneak a finger taste. Shh.)
5. Pour the eggy mixture evenly over the bread and peaches. Press down a little with clean hands or a spatula. The bread should soak, but don’t worry if some bits stick up; they’ll crisp nicely.
6. Dot little blobs of butter over the top. Sometimes I shave it off cold with a knife and it’s messy but eh, it works.
7. If you’re adding nuts, sprinkle them on now. Or don’t; it’s your breakfast.
8. Cover and refrigerate overnight if you’ve got time; otherwise, let it soak for at least 20 minutes while you preheat the oven to 350°F (180°C). I’ve done both and, honestly, it’s good either way.
9. Bake uncovered for about 40-50 minutes. Check at 35, just in case your oven runs hot (mine’s moody, so I peek every so often). It should be golden and puffed on top. (If it looks a bit wobbly, that’s fine; it firms up as it sits!)

Honestly, This Is What I’ve Learned Along the Way

• If you use bread that’s too fresh, it’s a bit mushier the next day. Not the end of the world, but a heads-up.
• Too much milk makes for sad, soggy casserole (ask me how I know—actually, don’t).
• The edges get crispy; the middle staus soft. Some folks fight for the crust; some for the goo. Me? I eat both, obviously.

Playing Around: What’s Actually Worked (And What Hasn’t)

• Tried it once with blueberries instead of peaches. Wasn’t bad at all! Strawberries went a bit weird, though. Maybe frozen ones would work better—mine turned mushy and sad-looking.
• Brioche instead of French bread? Oh boy. Extra rich. Maybe too decadent for a regular Sunday, but, well, birthdays are special.
• I tried swapping brown sugar for maple syrup. Tasted nice but was a bit too runny; went back to sugar after that.

If You Don’t Have All the Gadgets

You honestly don’t need anything fancy. No casserole dish? Use a high-sided cake tin. I’ve even used a roasting pan once—don’t judge. No whisk? Fork does the trick, though your arm might be a bit tired after.

How Long It Keeps (Honestly, Not Long Around Here)

Will keep in the fridge, covered, for about three days, but in my house, it’s gone within 24 hours every single time. You can warm slices in the microwave—don’t toast ‘em or they dry out, trust me.

How I Love to Serve It (And a Family Quirk)

We do a blob of Greek yogurt or, if I’m feeling flash, a scoop of vanilla ice cream (yes, for breakfast, don’t tell the doc). Sometimes I set out extra peach slices and a drizzle of honey, which the kids claim is ‘fancy restaurant style.’

Stuff I Wish I’d Figured Out Sooner (Pro Tips from My Messy Kitchen)

• I once rushed the soaking step—came out oddly patchy. Now I always check that the bread is mostly wet before baking. It really matters.
• Let it cool for at least 10 minutes before digging in. That’s when it sets up properly (and you’re less likely to burn your tongue like I did—live and learn).

Real Questions from Friends (or, You’re Probably Wondering…)

• Can I freeze it? Sure, but I think the peach texture goes a bit ‘meh’ after being frozen, so I usually don’t. If you do, wrap it tight and expect a slightly soggier version on reheating.
• Is it very sweet? Not tooth-achingly so. But if you’re wary, use less sugar; you can always drizzle some over the top later.
• Can I use nectarines or apricots? Yeah, why not! I did nectarines the other week and honestly, I had to check twice that I hadn’t just used peaches—tasted basically the same.
• Does it really work with canned peaches? It does! Just drain them well, pat ’em a bit dry. Otherwise you’ll have a swimming pool in your casserole dish (not the vibe).

And, if you’ve read this far, congrats—you’re basically family now. Enjoy your Peach French Toast Casserole, and save me a corner piece, will ya?

★★★★★ 4.60 from 18 ratings

Peach French Toast Casserole

yield: 8 servings

prep: 15 mins

cook: 45 mins

total: 50 mins

A delightful and comforting Peach French Toast Casserole featuring juicy peaches baked with rich custard-soaked bread, perfect for breakfast or brunch.

🖨️ Print Pin Recipe

Ingredients

• 1 loaf French bread, cut into 1-inch cubes
• 4 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 3 cups sliced fresh or canned peaches (drained)
• 2 tablespoons unsalted butter, melted

Instructions

1. 1
   Grease a 9×13-inch baking dish and spread the cubed French bread evenly in the dish.
2. 2
   Top the bread cubes with sliced peaches, distributing them evenly.
3. 3
   In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and ground cinnamon until well combined.
4. 4
   Pour the custard mixture evenly over the bread and peaches. Gently press down to ensure the bread soaks up the mixture.
5. 5
   Cover and refrigerate for at least 30 minutes (or overnight for best results).
6. 6
   Preheat oven to 350°F (175°C). Uncover casserole, drizzle with melted butter, and bake for 45 minutes or until golden brown and set. Let cool slightly before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 280 caloriescal

Protein: 8gg

Fat: 10gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 39gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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