Overnight French Toast with Peach Topping
Wake up to a breakfast that feels like a sweet, cozy hug with this Overnight French Toast with Peach Topping. Featuring thick slices of French bread soaked overnight in a luscious custard made with eggs, whole milk, cream, and warm spices like cinnamon and nutmeg, this make-ahead dish is both indulgent and effortless. Bake it to golden perfection and crown it with a vibrant homemade peach compote, bursting with juicy, caramelized peaches simmered in maple syrup. Perfect for weekend brunches or holiday mornings, this recipe combines a hands-off prep process with decadent flavors that are sure to impress. Serve warm with an extra drizzle of maple syrup or a sprinkle of powdered sugar for a breakfast masterpiece everyone will adore.
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Recipe Information
Ingredients
- 1 loaf French bread
- 6 large Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 4 medium Peaches
- 2 tablespoons Unsalted butter
- 0.25 cup Maple syrup
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Slice the French bread into 1-inch thick slices. Arrange them in the prepared baking dish, overlapping slightly if necessary.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and ground nutmeg until fully combined.
Pour the egg mixture evenly over the bread slices, ensuring each piece is well soaked. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate overnight (or at least 4 hours).
Preheat the oven to 350°F (175°C) the next morning. Remove the French toast casserole from the refrigerator and let it sit at room temperature for 15 minutes while the oven preheats.
Bake the casserole uncovered for 40-45 minutes or until the top is golden brown and the custard is set in the center. Remove from the oven and let it cool slightly.
While the casserole is baking, prepare the peach topping. Peel and slice the peaches into thin wedges.
In a medium saucepan, melt the unsalted butter over medium heat. Add the peach slices and cook for 2-3 minutes, stirring occasionally.
Stir in the maple syrup and cook for an additional 2 minutes until the peaches are tender.
In a small bowl, mix the cornstarch with water to create a slurry. Add this to the peach mixture, stirring consistently until the sauce thickens slightly (about 1-2 minutes). Remove from heat.
Serve the baked French toast warm, topped with the peach compote. Optionally, drizzle with extra maple syrup or dust with powdered sugar for added sweetness.
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 2855 mg | 124% | |
| Total Carbohydrate | 501.0 g | 182% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 285.1 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 930 mg | 72% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2473 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
