Baked Peach French Toast
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!
Ingredients
- 2 cans Comstock peach pie filling
- 4 large eggs
- 1 1/2 cups milk I used heavy whipping cream
- 2 tsp. vanilla extract
- 1 loaf day-old Sun-maid cinnamon-raisin bread
- 2-3 tbsp. unsalted butter melted
- 1/3 to 1/2 cup white sugar
- 1 tsp. 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.
- Sprinkle with cinnamon-sugar mixture.
- Repeat, arranging 2 rows of bread on top of pie filling, overlapping slices by about ½ to ¾.
- Bake, covered, 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.
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