Peaches and Cream French Toast

Peaches and Cream Baked French Toast is my ultimate weekend breakfast when I want something indulgent that still comes together easily the next morning. The juicy peaches and pockets of creamy cheese melt into the custardy bread for a cozy morning treat that feels special but is secretly low effort.

When I first baked this for a big family breakfast, everyone hovered near the oven just from the aroma. Even the leftovers tasted dreamy with an extra splash of cream poured over.

Ingredients

• French bread, cubed: Choose a sturdy loaf for best soaking and a bit of chew
• Chopped peaches: Go for ripe fragrant fruit for brightness use fresh for peak flavor or frozen if out of season
• Cream cheese, cubed: Keeps every bite creamy I suggest full fat for richness check it is cold before cubing for neat pieces
• Eggs: Medium or large eggs form the backbone of your custard
• Milk: Whole milk brings the right body
• Heavy cream: Brings extra silkiness and a lush mouthfeel
• Sugar: Plain granulated keeps things sweet and balanced
• Vanilla: Pure extract creates that bakery aroma try to select real vanilla not imitation
• Cinnamon: Use fresh ground for warmth in both filling and topping
• All purpose flour: Forms the base of the crumbly topping
• Light brown sugar: Packed gently into measuring cup for sweetness and a toasty flavor
• Nutmeg: Adds warmth and a touch of spice best if you grate it yourself
• Salt: Only a pinch needed to perk up the vanilla and fruit
• Butter: Chilled and cut into pieces makes sure the topping is crumbly and golden

Step-by-Step Instructions

Prep the Baking Dish:

Spray a nine by thirteen inch baking dish with cooking spray making sure corners are coated to prevent sticking

Build the French Toast Layers:

Arrange half the bread cubes in the dish spreading evenly then scatter half the chopped peaches and half the cream cheese cubes over the bread Repeat with the rest of the bread peaches and cream cheese for two full layers

Mix the Custard:

In a medium bowl whisk eggs milk heavy cream sugar vanilla and a half teaspoon cinnamon together until fully smooth and combined making sure the sugar has dissolved

Soak the Bread:

Pour the custard mixture evenly over the layered bread and fruit Press down gently with clean hands or a spatula to help the bread soak up the liquid Cover tightly with plastic wrap and refrigerate overnight so flavors deepen

Prepare the Crumble Topping:

In another medium bowl stir together flour brown sugar one teaspoon cinnamon nutmeg and salt Using a pastry cutter or two forks cut the chilled butter into the dry mixture until it resembles coarse crumbs with some pea size bits Put this mixture into a plastic bag press out the air and refrigerate overnight

Bake to Perfection:

Preheat your oven to three hundred fifty degrees Fahrenheit Uncover the baking dish and sprinkle the cold crumble topping evenly across the surface Bake for forty five to fifty five minutes The shorter time will give a custardy center the longer time will set the middle and brown the top more

Pin

Peaches are my favorite part their natural sweetness makes every bite sunny Sometimes I add a little extra peach on top just before baking My kids always loved sneaking the crunchy topping before it went in the oven so I learned to make a bit extra

Storage Tips

Wrap leftover French toast tightly or store in an airtight container in the fridge for up to three days Gently reheat individual squares in the microwave or warm in the oven at three hundred degrees for about ten minutes for a crisped topping again You can freeze entire baked squares wrap well and thaw overnight before warming

Ingredient Substitutions

Brioche or challah also work well for a richer bread base Cream cheese can be swapped with mascarpone for a lighter note Try using nectarines apricots or even strawberries if peaches are not in season For dairy free leave out the cream and use full fat coconut milk

Serving Suggestions

Top each slice with whipped cream powdered sugar or a drizzle of honey For a show stopping brunch serve alongside crispy bacon and fresh berries A little plain yogurt and a sprinkle of toasted almonds make it a wonderful weekday breakfast too

Cultural and Historical Notes

French toast has roots in many cultures as a clever way to revive stale bread This luxurious baked version draws from American casserole traditions with a Southern twist thanks to the fresh peaches and creamy filling It is a celebration of summer fruit and slow weekend mornings

Recipe FAQs

→ Can I use canned or frozen peaches instead of fresh?

Yes, both canned and frozen peaches work well. Drain canned peaches and thaw frozen ones before layering.

→ How long can I refrigerate before baking?

You can refrigerate the assembled dish overnight, or up to 12 hours, for best texture and flavor.

→ Can I prepare the crumb topping in advance?

Absolutely! The crumb topping can be mixed and kept refrigerated overnight in a sealed container or bag.

→ How do I know when the bake is ready?

The top will look golden and the center should feel set. Baking for 55 minutes ensures a firmer texture.

→ What bread works best for soaking up the custard?

Day-old or slightly stale French bread holds its shape best, absorbing custard without becoming soggy.

→ Can I make this dairy-free?

Use dairy-free milk, cream cheese, and butter alternatives for a similar texture and delicious flavor.