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Overnight Peaches and Cream French Toast Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 340 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Breakfast Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Overnight French Toast with Peaches and Cream is a delicious make-ahead breakfast casserole featuring thickly sliced French bread soaked in a mixture of egg whites, milk, and vanilla, layered with no sugar added sliced peaches, and topped with a cinnamon-brown sugar mixture. After an overnight chill, it is baked until golden and served with a rich reduced cream sauce and whipped topping for an indulgent yet light start to your day.

Ingredients

Scale

Bread

  • 18 ounces French bread (510 grams), thickly sliced (1 loaf)

Custard Mixture

  • 1½ cups egg whites (280 grams), All Whites Brand recommended or 8 large egg whites
  • 2 cups skim or almond milk (454 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 teaspoon pure vanilla extract (4 grams)

Fruit Layer

  • 38 ounces no sugar added sliced peaches (1,077 grams), drained (2 19-ounce jars)

Topping

  • ½ cup dark brown sugar (107 grams)
  • ½ teaspoon ground cinnamon

Sauce

  • 1 cup heavy cream (227 grams)

Serving

  • 1 cup whipped topping (60 grams), thawed, such as Cool Whip

Instructions

  1. Prepare the baking pan: Spray a 9×13-inch baking pan with nonstick spray to prevent sticking.
  2. Arrange the bread: Place the thickly sliced French bread in a tight, flat layer in the prepared pan, positioning the slices as close together as possible for even soaking.
  3. Mix cinnamon sugar: In a small bowl, combine the dark brown sugar and ground cinnamon; set aside to sprinkle later.
  4. Make custard: In a large bowl, whisk together the egg whites, skim or almond milk, granulated sugar, and vanilla extract until fully blended.
  5. Soak the bread: Pour the custard mixture evenly over the bread in the baking dish, allowing the bread to absorb the liquid.
  6. Add peaches and topping: Layer the drained no sugar added sliced peaches on top of the soaked bread, then sprinkle the cinnamon-brown sugar mixture evenly over the peaches.
  7. Refrigerate overnight: Cover the dish tightly with plastic wrap, foil, or a lid, and place in the refrigerator for at least 8 hours to allow flavors to meld and bread to soak thoroughly.
  8. Prepare to bake: Remove the baking dish from the refrigerator 30 minutes before baking to come to room temperature. Preheat the oven to 350°F (175°C).
  9. Make cream sauce: Pour the heavy cream into a small pan over high heat, bring to a boil, then reduce to low heat and simmer until reduced by half, about 10–12 minutes, stirring occasionally to prevent scorching.
  10. Bake casserole: Drizzle the reduced cream sauce over the peaches in the baking dish, place the uncovered casserole in the preheated oven, and bake until the top is lightly browned and the dish is just cooked through, approximately 50–55 minutes.
  11. Rest before serving: Allow the baked French toast casserole to stand for 10 minutes to set and cool slightly.
  12. Serve: Top each serving with whipped topping, such as Cool Whip, for a creamy finish.

Notes

  • Spray the baking dish generously with nonstick spray before assembling to prevent sticking.
  • Arrange the bread slices tightly with minimal gaps to ensure even soaking.
  • Use a tightly fitting lid, plastic wrap, or aluminum foil to cover the dish during refrigeration to avoid drying out.
  • Allow the refrigerated casserole to come to room temperature before baking for the best texture and even cooking.
  • Bake uncovered; if the top browns too quickly, tent loosely with foil for the remaining baking time.
  • Use peaches packed in water or syrup but be sure to drain well; fresh peaches are not recommended as they require longer cooking to soften.
  • Whipped topping can be homemade whipped cream or a store-bought variety like Cool Whip.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a 350°F oven until warmed through.

Nutrition

  • Serving Size: 1 slice (approximately 1/8 of casserole)
  • Calories: 260
  • Sugar: 15g
  • Sodium: 220mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 10mg

Find it online: https://emilyscook.com/overnight-peaches-and-cream-french-toast-bake-recipe/