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!
Peaches and Cream French Toast Casserole
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 9x13 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!
{originally published 8/18/14 – recipe notes and photos updated 11/7/17}
Matt Robinson says
This is the perfect weekend breakfast, loving those peaches!!
Carla from The River says
Peaches are a favorite of ours. This will be wonderful. Thank you for sharing. 🙂
hobby baker says
That looks SO gorgeous! My mom's peach trees are inundating them with fruit right now, wish I lived closer. 😉
Magnolia Verandah says
This sounds like a great dessert too. Love the make ahead.
Cheri Savory Spoon says
What a wonderful breakfast treat, peaches are so good right now.
Tricia @ Saving room for dessert says
Gosh Mary – this sounds wonderful. A beautiful family breakfast ideed. I will tuck this recipe away for a group thingy!
Anonymous says
I made a half recipe of this this morning. Really, really good!
Christine says
How would this work with frozen peaches?
Mary says
That should work fine. I might try reducing the milk amount by 1/2 cup or so to account for the added liquid in the frozen peaches. If you do try it, let us know how it works!
terre b says
helli Mary!!!
i made this with my own home canned honey peaches!
and fresh picked pecans….OMG!!!!
marruage of Colorado peaches & New Mexico pecans..
the ceremony was in my oven located in Yankton,SD.
Actually smelling was as pleasreable as eating!!!
thank you…
(i’m new to online cooking–& u’m i’m barefoot
in the garden…in the pantry ..& in the kitchen!!
Lori C says
I have made this several times and it is very good. Today I made it with fresh blueberries (about 1 pint) since there are no fresh peaches in the store yet. I think I like it even better. I left everything else the same. Enjoy this recipe very much
Mary Younkin says
That sounds delicious, Lori!
Wayne Ventresca says
Hi Mary, The store didn’t have cream so I bought half and half. Will it still work? Do I need to change anything?
Mary Younkin says
I would substitute the half and half for both the milk and the cream. It should work nicely.
Salads Galore says
Wonder if you could make ahead and freeze?
Mary Younkin says
That should work fine.
Marg says
This is my go to Christmas morning breakfast. I make it with raisin bread and frozen sliced peaches. Thanks for the recipe!
Mary Younkin says
I’m so glad you love this casserole, Marg!
Linda Abel says
I was wondering if making in the crock pot over night would work. Sounds like a nice camping breakfast.
Mary Younkin says
I have no idea how that might work, Linda. If you try it and it works out, please let us know!
Angela says
I’m wanting to make in a crockpot for a work brunch. Did the crockpot method work? If so did you adjust the recipe. Thank you!
April Parks says
Just made this and add blueberries for alittle color pop. It’s amazing and my new favorite!
Mary Younkin says
I’m so glad that you like the recipe, April.
Marley Altendahl says
How long does the casserole need to sit before baking? I am trying to avoid the overnight process. Thanks in advance.
Mary Younkin says
Hi Marley, you could let it soak for an hour or so and then bake it. I like the convenience of overnight, but it isn’t required.
C in the K says
Very tasty but I suspect that using ordinary bread may have affected the texture a bit, making it a bit more mushy than I had expected. I plan to attempt an upside down arrangement, like pineapple upside down cakes are made. Flip it out onto a parchment lined sheetpan after the first part of the bake, to top with the nut sauce and bake to crisp up some. I tried this with a single piece and this improved the texture of the ordinary bread substitute version.
Mary Younkin says
This recipe will turn out a good bit more “mushy” with sandwich bread. Glad you found a way to make it work for you!
Becky L says
Would I need to make any adjustments if I use canned sliced peaches, drained?
Mary Younkin says
Becky, If you drain them you should be fine.