This simple overnight Peaches and Cream French Toast Casserole with fresh peaches and a buttery, brown sugar and pecan topping is sure to make everyone smile.
We love to sit down to an extra special weekend breakfast whenever we can and if I am able to prep the meal the night before, that makes my weekend morning all the better! (More sleep + less work = better mornings!)
It took me just a few minutes to slice the bread and the peaches, stir together the cream and eggs, and then tuck the dish into the refrigerator for the night. The next morning, I turned on the oven while I started the coffee.
I set the cold casserole in the warm oven and sat down to sip coffee and watch cartoons with the kids; while breakfast baked and filled our house with the delicious aroma of baking peaches. I’m reminded once more how nice make-ahead breakfasts are for relaxed mornings! Barefeet In The Kitchen creator video with Mary Younkin
This Crock-Pot Cinnamon Roll Casserole is another terrific make-ahead breakfast for busy (or lazy!) mornings this fall. Do you prefer savory over sweet? Here are a few more hearty breakfast casseroles that can be made the night before and can also be frozen for quick breakfast reheating. Red Potato and Bacon Quiche with Chipotle Peppers, Scrambled Egg and Sausage Stacked Breakfast Enchiladas, and Cheesy Potato, Egg, and Spinach Mini Quiches are always popular with my family.Kitchen Tip: I use this baking dish to make this recipe.Get New Recipessent to your inbox!Sign me up!We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Peaches and Cream French Toast Casserole
4.8 from 5 votesSavePinPrintReviewServings: 8 -10 servingshttps://f4fdf5b094de1ff11ee9bcc28651ea65.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html
Ingredients
- ▢1 loaf french bread
- ▢3 large peaches about 3 cups worth of slices
- ▢8 eggs
- ▢1 1/2 cups milk
- ▢3/4 cup cream
- ▢1/4 cup sugar
- ▢1 teaspoon cinnamon
- ▢1 teaspoon vanilla
- ▢1/4 teaspoon kosher salt
- ▢Topping Ingredients:
- ▢1/2 cup brown sugar
- ▢1/2 cup chopped pecans
- ▢1/2 cup melted butter
- ▢1/2 teaspoon cinnamon
Instructions
- Slice the bread into 1″ thick slices, then cut each piece of bread into quarters. Fit the chunks of bread into a deep 9×13 baking dish, you want to pack them in fairly tightly next to each other, a couple layers deep. Layer the peaches on top of the chunks of bread. Lightly beat the eggs. Add the milk, cream, sugar, cinnamon, vanilla, and salt to the bowl with the eggs and whisk to combine. Carefully pour the cream mixture over the bread and peaches in the baking dish. Cover tightly with foil and refrigerate overnight.
- Preheat the oven to 350 degrees. Place the cold casserole in the oven and bake for 20 minutes. While the casserole is baking, stir together the brown sugar, butter and pecans for the topping. Remove the casserole from the oven, uncover, and drizzle with the pecan topping. Bake an additional 30 minutes, uncovered. Remove from the oven and let rest 10 minutes before serving. Enjoy!
