Peachy Baked French Toast Casserole

 

This week the recipe I am sharing on here is a wonderful baked French Toast Casserole. It is the perfect breakfast when you want to make someone feel special and the best part you do almost all the work anytime the day before you are going to serve it. That's a huge bonus for any recipe in my book. 

 

 

Like most recipes for French Toast this one relies on some stale bread. You only need a couple of slices, I think I used one full slice and the two ends of my round loaf of sourdough bread. Just cut up cubes until you have the right amount, anywhere from 1 ¼ to 1 ½ cups of cubes. This recipe is really forgiving the amounts can be fudged a bit either way on most ingredients and it won't make a difference. Just use what is in your fridge and pantry.

For the peaches you can use fresh, frozen (thaw and drain off any moisture) or canned. Like I said this is a very forgiving recipe.

For a baking dish if you have a small casserole dish that would make the presentation more special. The one I used measures about 7” by 4 ½” and holds right around 2 ½ cups. If you don't have one of similar size I would recommend using a glass loaf pan since the “footprint” would be similar. Be sure to grease the casserole dish really well before you add the bread mixture.

It does need to sit in the fridge, covered for at least 8 hours or up to 24 hours. Just make it anytime the day before that you have a few minutes and you will be way ahead the next morning.

Click here to go to the downloadable/printable PDF of this recipe.

Peachy Baked French Toast Casserole

2 Tablespoons flour

¼ cup milk

¾ teaspoon sugar

pinch salt

2 eggs

¼ teaspoon vanilla extract

1 ¼ to 1 ½ cups stale bread cubes

¼ to ½ cup diced peaches (fresh, canned (drained well) or frozen (thawed and drained)

Powdered sugar

Peach Jam/jelly/preserves

Thoroughly grease your 2 ½ cup casserole dish and set aside.

In a medium bowl combine the flour, milk, sugar, salt, eggs and vanilla. Use hand mixer and be sure mix it thoroughly until it is very smooth.

Add the bread cubes to the milk mixture and stir carefully.

Pour the bread mixture into the prepared casserole dish. Sprinkle the diced peaches over the top.

Cover and put in the refrigerator for at least 8 hours or up to 24 hours.

To serve:

Take the casserole out of the fridge, uncover and place on a baking sheet.

Preheat oven to 400°F.

Bake the uncovered casserole for 20 to 25 minutes or until the top is golden brown.

Remove from oven.

Sprinkle top with a touch of powdered sugar.

Serve with peach jam/jelly/ preserves.