Serves 6
50 min
Peaches and Cream French Toast Bake
Recipe GLPRa388060aac7422
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.
