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Easy Overnight Peach French Toast Bake

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A simple and forgiving French toast bake infused with fresh peaches, perfect for busy mornings and brunches. This recipe delivers a creamy custard-soaked bread with tender caramelized peaches and warm spices.

Ingredients

Scale
  • 8 cups day-old brioche or challah bread, cubed
  • 3 medium ripe peaches, peeled and sliced
  • 6 large eggs, room temperature
  • 2 cups whole milk or 2% milk (can substitute almond or oat milk for dairy-free)
  • 1/2 cup heavy cream (can substitute extra milk)
  • 1/3 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted (for greasing and drizzling)
  • Optional toppings: maple syrup, powdered sugar, chopped nuts (pecans or walnuts), fresh mint leaves

Instructions

  1. Cut 8 cups of day-old brioche into roughly 1-inch cubes. Place cubes evenly in the greased 9×13 inch baking dish.
  2. Peel and slice 3 medium ripe peaches into thin wedges. Arrange peach slices evenly over the bread cubes, pressing lightly so they nestle in but don’t sink completely.
  3. In a large bowl, whisk together 6 large eggs, 2 cups milk, 1/2 cup heavy cream, 1/3 cup brown sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until smooth and slightly frothy.
  4. Pour the custard evenly over the peach and bread layers, ensuring all cubes get soaked. Gently press down with a spatula or hands to help the bread absorb the liquid.
  5. Cover the dish tightly with plastic wrap or foil. Refrigerate overnight or for at least 6 hours.
  6. Preheat oven to 350°F (175°C). Remove the dish from the fridge and let it sit at room temperature for about 15 minutes. Drizzle melted butter over the top.
  7. Bake uncovered for 45-50 minutes, or until the top is golden brown and the custard is set (a knife inserted in the center should come out clean).
  8. Let the bake cool for 10 minutes before serving. Top with maple syrup, powdered sugar, or chopped nuts if desired.

Notes

Use day-old or slightly stale brioche or challah bread to avoid sogginess. Peel peaches by blanching in boiling water for 30 seconds then ice water for easy skin removal. Whisk custard thoroughly to incorporate air for fluffiness. Press custard into bread cubes gently to ensure even soaking. If top browns too fast, tent loosely with foil after 30 minutes of baking. Let bake cool before slicing to set custard. Refrigerate leftovers up to 3 days and reheat gently. Freeze up to 2 months, thaw overnight before reheating.

Nutrition

Keywords: French toast bake, peach French toast, overnight breakfast, brunch recipe, easy breakfast, peach recipe, custard bake

Find it online: https://goldensimmer.com/easy-overnight-peach-french-toast-bake-recipe-perfect-for-busy-mornings/