Peaches and Cream Baked French Toast
A delightful blend of sweet peaches and creamy custard, this baked French toast is perfect for breakfast or brunch, combining ease and indulgence in one spectacular dish.
Ingredients
For the French toast
- 1 loaf loaf of bread (French or brioche) Day-old bread works better for absorption.
- 4 large large eggs Room temperature preferred.
- 2 cups milk Room temperature preferred.
- 1/2 cup heavy cream Can substitute with half-and-half for a lighter option.
- 1/2 cup sugar Adjust based on sweetness of peaches.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups fresh peaches, sliced Frozen sliced peaches can be used off-season.
- Butter Butter for greasing
- Powdered sugar Powdered sugar for serving (optional)
Instructions
Preparation
- Grease a baking dish with butter to prevent sticking.
- Cut the bread into thick slices, about 1-1.5 inches thick, and arrange half of them in the dish to cover the bottom evenly.
- Layer the sliced peaches over the bread, then place the remaining bread on top.
Custard Mixing
- In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until well combined and frothy.
- Pour this creamy mixture evenly over the layered bread and peaches, ensuring every slice is soaked.
Chilling and Baking
- Cover the dish tightly with plastic wrap and refrigerate overnight.
- Preheat your oven to 350°F (175°C) before removing the plastic wrap.
- Bake for 45-50 minutes or until puffed and golden brown on top.
- Allow to cool slightly for 5-10 minutes before serving.
Serving Suggestions
- Dust with powdered sugar, if desired.
- Serve warm, possibly with crispy bacon or sausage and a fruit salad.
- Enjoy with whipped cream or vanilla ice cream for an indulgent experience.
Notes
Best enjoyed warm. Can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the oven or microwave.