I absolutely adore this delicious Baked Peach French Toast breakfast dish. There are lots of juicy peaches from peach pie filling on top of cinnamon-raisin bread in a wonderful custard type pudding. So mouthwatering. It’s  French Toast Extraordinaire! This is a breathtakingly spectacular breakfast casserole that will satisfy your sweet tooth and that of your whole family.

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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. It’s a great recipe to pair with breakfast casseroles if you’re trying to provide an extra special breakfast. We like to serve it for brunch for birthdays, bridal showers, or even at a “breakfast for dinner” at a girl’s night out. I served it with Hash Brown Quiche for Christmas breakfast at my mother-in-law’s.

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.

When I first made this recipe in January of 2013, the pictures were taken inside under florescent lighting and without a good camera. I recently remade this recipe for Christmas breakfast, 2014, when we visited John’s family over the holidays. I decided to take a few new pictures so you can get a better idea of what this fantastic breakfast is supposed to look like. My in-laws loved this recipe, and I believe anyone who tries it will, too!

Baked Peach French Toast is an amazing breakfast casserole. When you serve this marvelous dish you turn the peaches right side up.

Lots of plump, juicy peaches are underneath the cinnamon-raisin French toast. Then you scoop the peaches out from underneath so they are on the bottom as well as the top of the bread!

Peaches are my favorite fruit but really any flavor pie filling or fruit will work in this recipe.

Here’s what I did.

I used these ingredients.

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, whisk eggs. Add cream and vanilla. Whisk ingredients together.

Dip Cinnamon-Raisin bread slices into egg mixture and submerge until bread is well coated. 

Take the bread out of the bowl. Do this very gently so the bread doesn’t tear. Place dipped bread on top of the peach pie filling. Melt butter. Brush melted butter on top of each bread slice.

Mix cinnamon and sugar together.

Sprinkle cinnamon sugar over each piece of bread.

Fit each slice of bread into baking dish. Brush with melted butter and then sprinkle each slice with cinnamon-sugar mixture.

Bake at 350, covered, for about 30 minutes. Remove foil and bake an additional 5-10 minutes until bread toasts but doesn’t scorch and get too brown.

Baked Peach French Toast is like an upside-down-cake. To serve this dish you scoop the toast with a spatula onto the plate. Then, any remaining peaches in the baking dish are piled on top.

I love this wonderful breakfast dish with peaches, but you can use apple, cherry, or blueberry pie filling if you prefer.

This is a delightful breakfast entree for holidays like Thanksgiving, Christmas, Easter or Mother’s Day.

If you enjoy peaches, you’ll love Baked Peach French Toast.

Here’s the recipe.

BAKED PEACH FRENCH TOAST

(Recipe inspired from Taste of Home 50^th Anniversary Edition, page 83)

Baked Peach French Toast

Teresa Ambra

Baked Peach French Toast is a fabulous holiday breakfast that is like an upside-down cake. Peach pie filling is layered on the bottom and then custard-dunked cinnamon-raisin bread is layered on top and baked. This delectable breakfast entree is sensational for company or holiday breakfasts like Thanksgiving, Christmas or Easter. It's also terrific when you serve breakfast for dinner!

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine American

Servings 12

Calories 183 kcal

Equipment

• 1 9x13" glass baking dish
• 1 large mixing bowl
• 1 whisk
• 1 pastry brush
• measuring cups
• measuring spoons
• aluminum foil

Ingredients

  

1x2x3x

• 2 cans peach pie filling
• 4 large eggs
• 1 1/2 cups milk I used heavy whipping cream
• 2 tsp. vanilla extract
• 1 loaf day-old cinnamon-raisin bread
• 2-3 tbsp. unsalted butter melted
• 1/3 to 1/2 cup granulated sugar
• 1 tsp. ground cinnamon

Instructions

 

• Spoon pie filling into a 9x13” baking dish that has been sprayed with cooking spray.
• In a bowl, whisk eggs, cream and vanilla.
• Submerge bread slices into egg mixture until well coated.
• Place bread slice on top of peaches.
• Brush melted butter over top of bread slice.
• Combine 1/3 cup granulated sugar and cinnamon in a small bowl.
• Sprinkle bread slices with cinnamon-sugar mixture.
• Repeat, arranging 2 rows of bread on top of pie filling, overlapping slices by about ½ to ¾.
• Bake, covered with foil, at 350° for 30-35 minutes or until lightly browned.
• Remove foil.
• Allow bread to crisp up another 5 minutes or so before removing from oven.
• Serve fruit side up.

Notes

NOTE: This is easier to layer 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.

 

NOTE: This is also great with apple, cherry, or blueberry pie filling.

 

NOTE: You can also use milk in this recipe although heavy whipping cream seems to cook up better in the custard.

 

NOTE: This casserole needs to be covered while baking to prevent the bread from getting too dark.

 

Recipe inspired from Taste of Home 50th Anniversary Cookbook.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 183kcalCarbohydrates: 33gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 71mgSodium: 82mgPotassium: 117mgFiber: 1gSugar: 21gVitamin A: 226IUVitamin C: 2mgCalcium: 56mgIron: 1mg

Keyword breakfast, breakfast casserole, brunch, french toast, peaches

Tried this recipe?Let us know how it was!

Every bite of Baked Peach French Toast is amazing. There are peaches in the bottom of the dish that can be spooned on top of the French toast.

Baked Peach French Toast is great for special occasion breakfast’s and brunches.

We served Baked Peach French Toast with Hash Brown Quiche and fresh fruit for Christmas breakfast.

You may also enjoy these delicious recipes!

Peach Breakfast Cobbler

Peach Snack Cake

Peach Custard Coffee Cake

Baked Peach French Toast

Teresa Ambra

Baked Peach French Toast is a fabulous holiday breakfast that is like an upside-down cake. Peach pie filling is layered on the bottom and then custard-dunked cinnamon-raisin bread is layered on top and baked. This delectable breakfast entree is sensational for company or holiday breakfasts like Thanksgiving, Christmas or Easter. It's also terrific when you serve breakfast for dinner!

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine American

Servings 12

Calories 183 kcal

Equipment

• 1 9×13" glass baking dish
• 1 large mixing bowl
• 1 whisk
• 1 pastry brush
• measuring cups
• measuring spoons
• aluminum foil

Ingredients

  

1x2x3x

• 2 cans peach pie filling
• 4 large eggs
• 1 1/2 cups milk I used heavy whipping cream
• 2 tsp. vanilla extract
• 1 loaf day-old cinnamon-raisin bread
• 2-3 tbsp. unsalted butter melted
• 1/3 to 1/2 cup granulated sugar
• 1 tsp. ground cinnamon

Instructions

 

• Spoon pie filling into a 9×13” baking dish that has been sprayed with cooking spray.
• In a bowl, whisk eggs, cream and vanilla.
• Submerge bread slices into egg mixture until well coated.
• Place bread slice on top of peaches.
• Brush melted butter over top of bread slice.
• Combine 1/3 cup granulated sugar and cinnamon in a small bowl.
• Sprinkle bread slices with cinnamon-sugar mixture.
• Repeat, arranging 2 rows of bread on top of pie filling, overlapping slices by about ½ to ¾.
• Bake, covered with foil, at 350° for 30-35 minutes or until lightly browned.
• Remove foil.
• Allow bread to crisp up another 5 minutes or so before removing from oven.
• Serve fruit side up.

Notes

NOTE: This is easier to layer 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.

 

NOTE: This is also great with apple, cherry, or blueberry pie filling.

 

NOTE: You can also use milk in this recipe although heavy whipping cream seems to cook up better in the custard.

 

NOTE: This casserole needs to be covered while baking to prevent the bread from getting too dark.

 

Recipe inspired from Taste of Home 50th Anniversary Cookbook.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 183kcalCarbohydrates: 33gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 71mgSodium: 82mgPotassium: 117mgFiber: 1gSugar: 21gVitamin A: 226IUVitamin C: 2mgCalcium: 56mgIron: 1mg

Keyword breakfast, breakfast casserole, brunch, french toast, peaches

Tried this recipe?Let us know how it was!