Peach French Toast Bake – Easy Overnight Breakfast Recipe

The moment this bake hits the oven, the kitchen fills with the scent of warm cinnamon and caramelizing peaches. It’s the kind of breakfast that feels like a weekend treat but comes together with almost no hands-on work. The bread turns golden on the edges, the custard sets into a soft, creamy center, and every spoonful brings a piece of sweet, tender peach.

The Right Bread Makes All the Difference

I use day-old brioche or challah for this bake. Fresh bread is too soft and will collapse into a soggy mess. Day-old bread has a firmer crumb that soaks up the custard slowly and evenly, holding its shape during baking. If your bread is still fresh, cut it into cubes and spread them on a baking sheet in a 300°F oven for 5–7 minutes to dry them out slightly. Let them cool before assembling.

My Custard Ratio

The custard is where technique matters. I keep the ratio at 1 cup liquid per 2 large eggs. For this 9x13 dish, that means 1½ cups whole milk and 8 eggs. This creates a custard that’s rich but not heavy, and it sets firmly without being rubbery. Whisk the eggs and milk together until completely smooth – no streaks of white remaining. A pinch of salt sharpens the sweetness without making it salty.

Why Whole Milk?

Whole milk gives the custard a creamy texture and helps the bake brown properly. Lower-fat milks contain more water, which can make the bake weep liquid as it cools. If you need a dairy-free option, oat milk is the closest substitute because of its similar fat content and consistency.