Peaches and Cream French Toast Bake

Name: Peaches and Cream French Toast Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 4 Croissants, day-old, cut into 1-inch cubes; 5 Large eggs; 1½ cups Whole milk; 1¼ cups Heavy cream, divided; 2 teaspoons Vanilla extract, divided; ½ teaspoon Cinnamon; ¼ teaspoon Salt; 2 tablespoons Brown sugar, packed; ⅓ cup Granulated sugar; 1½ large Fresh peaches, pitted and thinly sliced; Butter, for greasing the pan; Powdered sugar, for serving; Maple syrup, for serving

Recipe GLPRa388060aac7422

Breakfast

50 min

491 cal

Servings: 6

Oven

SNAP eligible

A luxurious baked French toast casserole featuring day-old croissant cubes soaked in a creamy egg custard, studded with fresh peach slices, and topped with lightly sweetened whipped cream. Perfect for weekend brunch gatherings.

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Ingredients

4 Croissants, day-old, cut into 1-inch cubes

5 Large eggs

1½ cups Whole milk

1¼ cups Heavy cream, divided

2 teaspoons Vanilla extract, divided

½ teaspoon Cinnamon

¼ teaspoon Salt

2 tablespoons Brown sugar, packed

⅓ cup Granulated sugar

1½ large Fresh peaches, pitted and thinly sliced

Butter, for greasing the pan

Powdered sugar, for serving

Maple syrup, for serving

Directions

Preheat your oven to 375°F. Butter a 9 by 9 inch baking dish and spread the croissant cubes evenly across the bottom.
In a medium bowl, whisk together the 5 eggs and 1.5 cups whole milk until well combined.
Add 1 teaspoon vanilla extract, cinnamon, salt, and brown sugar to the egg mixture and whisk thoroughly to blend all ingredients.
Slowly pour the egg custard over the croissant cubes, gently pressing down on the bread so it absorbs the mixture evenly. Avoid leaving dry spots on top.
Arrange the peach slices on top and nestled among the croissant cubes throughout the baking dish.
Bake for 35 minutes until the custard is set and the top is lightly golden. Remove from the oven and let rest for a few minutes.
While the bake cools slightly, prepare the whipped cream topping. In the chilled bowl of an electric mixer with whisk attachment, combine 1 cup heavy cream, 1/3 cup granulated sugar, and 1 teaspoon vanilla extract.
Beat on medium-low speed, gradually increasing to high, until stiff peaks form in the whipped cream.
Serve the warm French toast bake topped with a dollop of whipped cream, a dusting of powdered sugar, and a drizzle of maple syrup.

Comments

Grocery List Plus Editorial Staff4.5

This bake is a solid weekend brunch for a crowd: croissants are available at any major Charlotte chain, the dairy and pantry staples are standard, and peaches are perfect for late summer through early fall when North Carolina orchards are in season. The 50-minute stated time glosses over the overnight chill the recipe demands, so budget an evening ahead or at least two hours. The cost per serving lands around $2–$2.50, driven by fresh peaches and croissants, which is reasonable for six people; if peaches are out of season, imported ones will tick that up by a dollar per serving. This is not a fussy dish—mix, layer in a baking dish, refrigerate, and bake—and it reheats reasonably well, though the croissant texture softens slightly on day two.