Peach French Toast Bake – Easy Overnight Breakfast Recipe
Make It Your Own
This recipe is a great base. Swap peaches for nectarines, plums, or a mix of berries in summer. Add a handful of chopped pecans or walnuts to the topping for crunch. For a deeper spice profile, add ¼ teaspoon of cardamom or ginger to the custard. The method stays the same – just adjust the fruit and spices to what you have on hand.
Takeaway
A peach French toast bake that’s creamy inside, caramelized on the edges, and packed with real peach flavor. The key is day-old bread, the right custard ratio, and a patient overnight soak. Make it ahead, bake it in the morning, and serve it warm. That’s a breakfast worth waking up for.
Frequently Asked Questions
Can I use canned or frozen peaches instead of fresh?
Yes. If using canned peaches, drain them well and reduce the sugar in the custard by 1 tablespoon. For frozen peaches, thaw them first, pat dry with paper towels to remove excess moisture, and proceed as directed. Fresh peaches give the best texture, but frozen work fine in a pinch.
Why did my French toast bake turn out soggy?
Soggy results usually come from two mistakes: using fresh, soft bread that soaks up too much liquid, or not letting the custard soak long enough for even absorption. I recommend day-old brioche or challah – it’s sturdy enough to hold the custard without turning to mush. Also, always press the bread down gently after pouring the custard so every cube gets coated.
Can I make this dairy-free or gluten-free?
Absolutely. For dairy-free, swap whole milk for oat milk or unsweetened almond milk, and use melted coconut oil or a neutral oil instead of butter. For gluten-free, choose a sturdy gluten-free bread (like a brioche-style loaf) and let it sit out overnight to dry slightly. The texture will be a bit different, but the flavor will still be great. Always consult a qualified professional for personal dietary decisions.
Recipe: Peach French Toast Bake
Equipment
- 9x13-inch baking dish
- medium mixing bowl
- whisk
- chef's knife
- cutting board
- aluminum foil
Ingredients
- 1 loaf (about 14 oz day-old brioche or challah, cut into 1-inch cubes)
- 4 ripe peaches (pitted and sliced into ½-inch wedges)
- 8 large eggs
- 1 ½ cups whole milk
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons unsalted butter (melted (for greasing dish))
- 2 tablespoons brown sugar (for topping)
Instructions
- Grease a 9x13-inch baking dish with the melted butter. Arrange half the bread cubes in an even layer. Scatter half the peach slices over the bread. Top with remaining bread cubes and then the rest of the peaches.
- In a medium bowl, whisk together the eggs, milk, granulated sugar, vanilla, cinnamon, nutmeg, and salt until smooth and the sugar is dissolved.
- Pour the custard evenly over the bread and peaches. Gently press down on the bread with a spatula so every cube absorbs the liquid. Cover tightly with foil and refrigerate for at least 1 hour, or overnight (up to 12 hours).
- When ready to bake, preheat the oven to 350°F (175°C). Remove the dish from the fridge while the oven heats.
- Sprinkle the brown sugar evenly over the top. Bake covered with foil for 25 minutes. Remove the foil and bake another 15–20 minutes, until the top is golden brown and the custard is set – a knife inserted near the center should come out clean.
- Let the bake rest on a wire rack for 5 minutes before serving. The edges will pull away from the dish slightly. Spoon into bowls and serve warm.