Peach French Toast Bake with Brown Sugar

A cozy breakfast bake loaded with sweet peaches, buttery bread, and cinnamon, perfect for serving a hungry crowd without the hassle of flipping individual slices.

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Prep Time 30

Cook Time 50

Total Time 1 20

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the Bake

8 slices Brioche, challah, or thick sliced French bread (stale is best) Thick bread works best; if fresh, cube and dry for an hour before using.
3 cups Peaches, fresh or frozen (thawed and drained) Toss with flour to prevent sogginess if very juicy.
4 large Eggs
2 cups Milk or half and half Use half and half for a richer custard.
1 cup Brown sugar
1 teaspoon Cinnamon
1 pinch Salt Enhances flavor of the brown sugar.
1 teaspoon Vanilla extract
1 tablespoon Butter For greasing the baking dish.

For Serving

to taste Maple syrup or warm honey Optional for sweetness.
to taste Greek yogurt or whipped cream Optional for a creamy contrast.
to taste Toasted pecans or sliced almonds Optional for crunch.
to taste Powdered sugar For decoration.
to taste Extra peach slices Tossed with a tiny bit of sugar.

Method

Preparation

Butter a baking dish and pile in your cubed bread.
Toss the peaches with a little brown sugar and cinnamon, then scatter them through the bread.
Whisk together eggs, milk, vanilla, salt, and more brown sugar, then pour the mixture over everything.
Press down gently so the bread soaks up the custard.
Let sit for 20-30 minutes, or cover and chill overnight.

Baking

Preheat the oven to 350°F (175°C) and bake until puffed and golden, about 40 to 50 minutes, until the center is set.

Serving

Let it rest for 10 minutes after baking before slicing.
Serve with your desired toppings.

Notes

For a caramelized topping, sprinkle extra brown sugar over the surface during the last 10 minutes of baking. If using ripe peaches, consider tossing them with a teaspoon of flour to prevent a watery bake.