Peaches & Cream French Toast Bake

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Peaches & Cream French Toast Bake

December 21, 2016
CA Grown Mom

Susan Phillips

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Eat the Season!
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Peaches & Cream French Toast Bake

Peaches and Cream Overnight French Toast. We used canned peaches and it turned out fabulous!!!

Overnight French Toast is always on my radar for a Christmas morning feast. What I love most is that you can do the bulk of the work the night before, leaving just the simple task of popping it into the oven for the morning, so you can enjoy the most important part of the day: watch the kiddos unload their stockings and tear into their presents!

 

Peaches and Cream Overnight French Toast. We used canned peaches and it turned out fabulous!!!

But, if you know anything about California, you know peaches are not in season right now, right? How on earth did we find peaches for our Christmas French Toast?

Enter California canned peaches to save the day!  

These peaches are so tender and perfect for curbing that sweet craving in the dead of winter.  

 

Peaches and Cream Overnight French Toast. We used canned peaches and it turned out fabulous!!!

No, really… they are super sweet and hold up beautifully while baking. I opted to use peaches in 100% juice as opposed to syrup, but feel free to use either version. Just make sure to thoroughly drain them before adding them to the top of the bread mixture.   

Are you ready to get started?

Peaches and Cream Overnight French Toast. We used canned peaches and it turned out fabulous!!!

Butter a 13×9 pan. I used a ceramic dish, but you can use a glass pan or even a metal one if that’s all you have. Add in the torn pieces of bread. We used a french loaf along with croissants…don’t skip that part. The croissants add a great texture!

 

Peaches and Cream Overnight French Toast. We used canned peaches and it turned out fabulous!!!

Add the egg and milk mixture.

 

Peaches and Cream Overnight French Toast. We used canned peaches and it turned out fabulous!!!

Top with two cans of canned peaches.

 

Peaches and Cream Overnight French Toast. We used canned peaches and it turned out fabulous!!!

Top with the brown sugar-cinnamon mixture.

 

Peaches and Cream Overnight French Toast. We used canned peaches and it turned out fabulous!!!

Add chopped pecans to the top.

 

Peaches and Cream Overnight French Toast. We used canned peaches and it turned out fabulous!!!

Cover, refrigerate and take a long winter’s nap.

 

Peaches and Cream Overnight French Toast. We used canned peaches and it turned out fabulous!!!

In the morning right before baking, top with the heated cream and bake for 45 minutes at 350 degrees.

 

Peaches and Cream Overnight French Toast. We used canned peaches and it turned out fabulous!!!

Remove from the oven and allow to rest a few minutes.

 

Peaches and Cream Overnight French Toast. We used canned peaches and it turned out fabulous!!!

Dish up a generous helping and dust with powdered sugar.

 

Peaches and Cream Overnight French Toast. We used canned peaches and it turned out fabulous!!!

Smother in warm maple syrup and enjoy!

 

Peaches and Cream Overnight French Toast. We used canned peaches and it turned out fabulous!!!

Now all you need is a nice, hot cup of coffee! Enjoy your day!

 

Here is the printable recipe for you.

Peaches and Cream French Toast
Serves 8
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Ingredients
  1. 2- 15oz. cans sliced peaches, drained
  2. 1 loaf french bread, torn into medium sized pieces
  3. 3 large croissants, torn into medium sized pieces
  4. 6 large eggs
  5. 1.5 cups milk
  6. 1.5 cup heavy cream, divided
  7. 1 teaspoon vanilla
  8. 1/4 cup sugar
  9. 1/2 cup brown sugar
  10. 1 teaspoon cinnamon
  11. 1/2 cup chopped pecans
Instructions
  1. Butter a 13x9 pan. Add the french bread and croissant pieces to the pan
  2. Mix eggs, milk, 1/2 cup of the heavy cream, sugar and vanilla and pour over bread
  3. Place the drained peach slices onto the top of the bread
  4. Combine the brown sugar and cinnamon and dust over the top of peaches. Top with chopped pecans.
  5. Cover and refrigerate overnight
  6. In the morning, remove french toast from refrigerator and preheat oven to 350.
  7. Heat the remaining 1 cup heavy cream on low heat until it is reduced by half. For over french toast mixture and bake for 45 minutes.
  8. Allow to rest. Serve with warm maple syrup and dust with powdered sugar
Adapted from Inspiration
Adapted from Inspiration
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