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Peach French Toast Bake

A custard-soaked bread and peach casserole that bakes up golden and tender. Make it the night before for an effortless morning.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

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

Equipment

  • 9x13-inch baking dish
  • medium mixing bowl
  • whisk
  • chef's knife
  • cutting board
  • aluminum foil

Method
 

  1. 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.
  2. In a medium bowl, whisk together the eggs, milk, granulated sugar, vanilla, cinnamon, nutmeg, and salt until smooth and the sugar is dissolved.
  3. 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).
  4. When ready to bake, preheat the oven to 350°F (175°C). Remove the dish from the fridge while the oven heats.
  5. 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.
  6. 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.

Notes

Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat individual portions in the microwave for 30–45 seconds, or in a 300°F oven for 10 minutes. Freezing: Assemble and freeze unbaked (without the brown sugar topping) for up to 1 month. Thaw overnight in the fridge, then add brown sugar and bake as directed. Allergy note: Contains eggs, dairy, and gluten. For a dairy-free version, substitute whole milk with oat milk and use a neutral oil instead of butter. For gluten-free, use a sturdy gluten-free bread (like a brioche-style loaf) and let it dry out slightly before using. Always consult a qualified professional for personal dietary needs.