Peach French Toast Casserole

There’s something about the smell of cinnamon and peaches that takes me right back to being a kid, racing downstairs on a Saturday morning. But let’s be honest—traditional French toast is a lot of work when you’re cooking for a crowd (or a family of nine). I’d rather be sitting with my coffee than flipping individual slices at the stove.

This Peach French Toast Casserole is my “Georgia Road Trip” inspired upgrade. I wanted all the flavors of a fresh peach cobbler mixed with that custardy French toast center we all love. It’s been “teen-tested” and approved, and it’s become my secret weapon for holiday brunches in Bristol.

Recipe Snapshot

• Brunch-Worthy Comfort Food: This peach French toast casserole bakes up with a soft custardy center, golden toasted edges, and juicy peaches in every bite.
• Easy Make-Ahead Breakfast: You can assemble the casserole ahead of time and bake it fresh in the morning, making it perfect for holidays, weekend brunches, or overnight guests.
• Peach Forward Flavor: Warm cinnamon, vanilla, and buttery brioche bread let the sweet peach flavor really shine without becoming overly heavy.
• Best For: Holiday brunches, Mother’s Day breakfasts, weekend family gatherings, meal prep breakfasts, and cozy overnight breakfast casseroles.

David’s Tip: Slightly stale brioche works best here because it soaks up the custard mixture without falling apart. Fresh soft bread can turn overly mushy once baked, especially if you prep it overnight.

Why This Recipe Works

Ingredient Notes

• 6 Cups Brioche Cubes: If you can’t find brioche, Challah or thick-cut Texas Toast are your best backups. Pro Tip: Use bread that’s a day old. Dry bread absorbs the custard way better than fresh, soft bread.
• 2 Cups Sliced Peaches: Fresh is king in the summer, but I’ve made this with frozen and canned (well-drained!) peaches during the off-season. It still slaps.
• The Custard Base: We’re using heavy cream, milk, and 4 eggs. David’s Hack: If you want it a little lighter, you can swap the cream for whole milk, but for a holiday? Go for the cream.
• The Warmth: Cinnamon, nutmeg, and vanilla. It’s the “holy trinity” of breakfast flavors.

Step-by-Step: The Layering Secret

1. The Base: Butter your baking dish (8×8 or 9×9). Layer half your bread cubes, then half your peaches. Repeat. Layering ensures you don't end up with all the fruit at the bottom.
2. The Soak: Whisk your custard and pour it over the top. Pro Tip: Gently press down on the bread cubes with a spatula to make sure they’re all going for a swim in that liquid.
3. The Chill (Optional but Recommended): Let it sit for at least 30 minutes, or overnight in the fridge.
4. The Bake: Pop it in at 350°F for an hour. If the top starts browning too fast, just tent some foil over it for the last 15 minutes.

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David Murphy

Peach French Toast Casserole

5 from 1 vote

Why not try this peach French toast casserole recipe and put a delicious twist on your brunch. You'll love this holiday breakfast recipes!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6

Course: Breakfast Recipes

Cuisine: Breakfast

Calories: 1377

Ingredients

  

1x2x3x?

• 6 cups cubes brioche bread
• 2 cups sliced peaches
• 2 cups heavy cream
• 1 cup milk
• 4 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• ½ teaspoon nutmeg
• Pinch salt

Instructions

 

1. Preheat your oven to 350 degrees F.
2. Butter or spray an 8×8 or 9×9 baking dish and layer the bottom of the dish with half of the bread cubes.
3. Scatter half of the sliced peaches over the bread cubes.
4. Repeat steps 2 & 3 with the remaining half of the bread cubes and peaches.
5. In a large bowl, whisk together the cream, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt.
6. Pour the egg/cream mixture over the bread cubes and peaches.
7. Gently toss the mixture to ensure that the bread is evenly saturated with the liquid.
8. Bake for an hour or until the casserole is golden brown on top and set in the center, with no liquid remaining in the bottom of the dish.
9. Slice into squares and serve hot with your favorite toppings.
   

Nutrition

Calories: 1377kcalCarbohydrates: 118gProtein: 35gFat: 87gSaturated Fat: 50gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 608mgSodium: 1167mgPotassium: 244mgFiber: 1gSugar: 9gVitamin A: 3588IUVitamin C: 3mgCalcium: 263mgIron: 3mg

Notes

●If you don’t have access to brioche, you can use Texas Toast or any other thick sliced bread instead.
●You can use fresh or frozen peaches.
●Don’t have heavy cream? Feel free to substitute half and half.
●I used 2% milk. You can use whole milk if preferred.
●If the top of your casserole seems to be browning too quickly, you may need to cover it with foil for the last half of baking.

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FAQ: Your Burning Breakfast Questions

“Can I make this the night before?”

YES. In fact, I prefer it. Assemble everything, cover it with foil, and let it hang out in the fridge overnight. In the morning, just take it out while the oven preheats, then bake as directed. It’s a lifesaver when you have a busy morning caretaking or hosting.

“My casserole is soggy at the bottom. What happened?”

Usually, this means the bread was too fresh/soft, or it didn't bake long enough. Make sure your bread feels a little “stale” before you start, and check that the center is set before pulling it out of the oven.

“What toppings should I use?”

I love a dollop of whipped cream or a dusting of powdered sugar. But if you really want to go for it, a drizzle of maple syrup or even some toasted pecans for crunch is the way to go.