I absolutely adore this delicious breakfast dish. There are lots of juicy peaches from peach pie filling on top of cinnamon-raisin bread in a wonderful custard type pudding. Yum, yum. French Toast Extraordinaire! It’s a breathtakingly spectacular breakfast casserole that will satisfy your sweet tooth and that of your whole family.
I was looking through a Taste of Home Cookbook one day and saw a beautiful picture of this recipe with apples. I wanted to try it with peaches instead so this is my adaptation of that great recipe. We love this great breakfast dish and it’s a great recipe to pair with breakfast casseroles if you’re trying to provide an extra special breakfast or brunch for birthdays, bridal showers, or even at a “breakfast for dinner” at a girl’s night out.
If you’re interested in a really special baked french toast recipe this is a great option. You can use ANY kind of pie filling: apple, cherry, blueberry, blackberry, strawberry or peach–whatever your preference. You can also add nuts if you desire. We love this amazing French toast recipe and believe you and your family will too.
Here’s a picture of this amazing breakfast casserole. When you serve this marvelous dish you turn the peaches right side up.
Lots of plump, juicy peaches are draped over top of the cinnamon-raisin French toast.
Here’s another look at all those delicious peaches! Peaches are my favorite fruit but really any flavor pie filling or fruit will work.
I took this delicious casserole to a breakfast meeting this morning. Yum, yum.
Here’s another look at it . I cooked this at too high of a heat. I was cooking both breakfast dishes at 400. I will recommend this not be cooked higher than 350 next time.
Here’s what I did.
Spray a 9×13″ baking dish with cooking spray.
Pour two cans of peach pie filling in glass casserole dish.
To make custard dip for French toast: In a medium mixing bowl add eggs.
Add milk.
Here I’m adding the milk to the bowl.
Add vanilla.
Whisk ingredients together.
You will need 10 slices of cinnamon-raisin bread.
Dip bread into egg mixture and submerge for 30 seconds to 1 minute. I usually dunked two pieces of bread at a time.
Here I’ve submerged the bread.
I’m taking the bread out of the bowl here. Do this very gently so the bread doesn’t tear.
You can see the egg/milk mixture clinging to the bread.
Place dipped bread on top of the peaches.
Here all the bread has been placed on top of the peach pie filling.
Melt butter.
Brush melted butter on top of each bread slice.
Here I’ve brushed all the bread with butter.
Place sugar in measuring cup.
Place cinnamon in measuring cup with sugar and stir to combine.
Here I’ve mixed the cinnamon sugar mixture together.
Sprinkle cinnamon sugar over each piece of bread. You will have to gently lift each piece in order to get full coverage.
Here I’ve baked the casserole. Unfortunately it was too high a heat and the bread got a little darker than I wanted it to be.
Here’s a picture of the casserole after we had dug into it pretty well.
Here’s a serving of Baked Peach French Toast with fruit.
I piled the peaches onto the French toast.
This is like an upside-down-cake. To serve this dish you flip the toast over onto the plate so that the peaches are on top.
I love this wonderful breakfast dish with peaches, but you can use apple, cherry, or blueberry pie filling if you prefer.
Here’s the recipe.
BAKED PEACH FRENCH TOAST
(Adapted from Taste of Home 50th Anniversary Edition, page 83)
2 cans peach pie filling
4 eggs
1 ½ cups milk
2 tsp. vanilla
10 slices day-old cinnamon-raisin bread
2-3 tbsp. melted butter (I used 2 tbsp.)
1/3 to ½ cup white sugar (I used 1/3 cup)
1 tsp. cinnamon
Spoon pie filling into a 9×13” baking dish that has been sprayed with cooking spray. In a bowl, whisk eggs, milk and vanilla. Dip bread slices into egg mixture and let soak up milk mixture for 1 minute each. (I put in two at a time). Arrange 2 rows of bread on top of pie filling, overlapping slices by about ½ to ¾. Brush bread with melted butter. Mix sugar and cinnamon. Sprinkle over top of bread. This is easier to do by putting each piece of bread down individually, then brush with butter, then sprinkle with cinnamon sugar mixture before laying another piece on top of it. Bake, uncovered, at 350° for 30-35 minutes or until lightly browned. Serve fruit side up. Yield: 12 servings.
Here’s a look at all those great peaches.
This side view shows the cinnamon-raisin French toast as well as the peach pie filling on top.
One last look at this yummy breakfast dish. This is great for special occasion breakfast’s and brunches.
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Chocolate Cherry Macadamia Biscotti
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YUM!!! I live across from a peach orchard. I always need new peach recipes. I also love French toast. Blessings, Diane Roark http://www.recipesforourdailybread.com
This is really great. You can use apple, blueberry, cherry or any other kind of pie filling too.
Oh my, forget pancakes. This with the hash brown casserole
Absolutely!
That’s what I did. ….although I do love pancakes!
I cannot wait to try this! It look soooo wonderful! Thanks so much! paula ♥
It really is wonderful. use any kind of pie filling you like.
I was describing it to my hubby today. We are going to try it….but reduce the amount for two people. (otherwise I might eat it all!)
Absolutely! Give it a whirl. I would recommend watching the time because a half batch may cook in 15-20 minutes. I was busy and didn’t watch mine closely enough. You may want to tent it loosely with foil to keep the bread from getting too browned.
Thanks for these tips! This will be an awesome Sunday brunch!
I think so! I have so many breakfast recipes, I just need to start making them again so I can post them!
Oh yes you do!