Peaches and Cream Overnight French Toast Bake Recipe | Breakfast Ideas | Make Ahead Breakfast

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener and often cheaper than maple syrup.

Welcome to in the kitchen with Grace; today I'm making an overnight peaches and cream French toast bake.

This is a two-step French toast bake; we'll prep it now and refrigerate for 8 to 12 hours, ideally overnight.

Using a container with a good lid to prevent spills, I will transfer to a glass baking dish tomorrow.

I'm using half a loaf of Hawaiian bread, which is thicker and spongier; cube the bread into bite-sized pieces using my hands.

Take about half of the bread cubes out and set aside.

Using 2 cans of peach chunks, drain them; you can also use fresh peaches, about 2 cups total.

Layer half of the bread cubes in the container, then add the peaches and dollops of cream cheese.

Add the remaining bread cubes on top, followed by the second can of peaches and more cream cheese.

In a separate bowl, whisk together 8 eggs, 2 cups of milk, 1/2 cup of heavy cream, 3/4 cup of white sugar, 1/2 teaspoon of cinnamon, and 2 tablespoons of vanilla extract.

Pour the egg mixture evenly over the bread and peaches, ensuring all pieces are soaked.

Cover the container and refrigerate overnight.

The next morning, preheat the oven to 350°F (175°C) and bake for about 35 minutes.

To make the crumbly topping, mix together 1/2 cup of flour, 1/2 cup of brown sugar, 1 teaspoon of cinnamon, a pinch of nutmeg, and 1 stick of melted butter.

Spoon the crumbly topping onto the French toast and bake for another 7-8 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens