Baked Peach French Toast Casserole

How to Make Baked Peach French Toast Casserole

1. 1

   Step 1: Macerate the peaches

   In a medium bowl, toss the peeled and sliced peaches with the packed brown sugar and 1 teaspoon of the ground cinnamon. Let the mixture sit 10–15 minutes at room temperature so the peaches release juices; if preparing ahead, cover and chill overnight to meld flavors.

   For this step

   • 3 cupsripe peaches, peeled and sliced
   • 1/2 cuppacked brown sugar
   
2. 2

   Step 2: Whisk the custard

   In a large bowl, whisk together the eggs, half-and-half, vanilla extract, the remaining 1/2 teaspoon ground cinnamon, and kosher salt until smooth. The custard should be well combined and slightly frothy so it soaks evenly into the bread.

   For this step

   • 5 countlarge eggs
   • 2 cupshalf-and-half
   • 1 teaspoonvanilla extract
   • 1/2 teaspoonkosher salt
   
3. 3

   Step 3: Assemble the casserole

   Butter a 9x13-inch (or similar) baking dish. Spread half of the cubed brioche in the dish, scatter half of the macerated peaches and their juices over the bread, then repeat with the remaining bread and peaches. Press gently to compact, dot the top with the knobs of unsalted butter, then pour the custard evenly over the casserole, pressing down so the bread soaks up the liquid.

   For this step

   • 8 cupsstale brioche or challah, cut into 1-inch cubes
   • 2 tablespoonsunsalted butter, cut into small knobs
   
4. 4

   Step 4: Chill to make ahead (recommended)

   Cover the assembled dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight — this step makes the casserole wonderfully custardy and convenient for weekend mornings or brunch service. If baking immediately, let the casserole sit 20–30 minutes so the bread absorbs the custard.
5. 5

   Step 5: Bake until golden and set

   Preheat the oven to 350°F (175°C). Uncover the casserole and bake on the middle rack for 40–45 minutes, or until the top is puffed and golden and a knife inserted into the center comes out mostly clean. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
   
6. 6

   Step 6: Rest and serve

   Let the casserole rest 10 minutes before serving to set. Serve warm in portions of about 1½ cups (about 350g) per person with maple syrup, a dusting of powdered sugar, or a dollop of whipped cream as desired.

1. In a medium bowl, toss the peeled and sliced peaches with the packed brown sugar and 1 teaspoon of the ground cinnamon. Let the mixture sit 10–15 minutes at room temperature so the peaches release juices; if preparing ahead, cover and chill overnight to meld flavors.
2. In a large bowl, whisk together the eggs, half-and-half, vanilla extract, the remaining 1/2 teaspoon ground cinnamon, and kosher salt until smooth. The custard should be well combined and slightly frothy so it soaks evenly into the bread.
3. Butter a 9x13-inch (or similar) baking dish. Spread half of the cubed brioche in the dish, scatter half of the macerated peaches and their juices over the bread, then repeat with the remaining bread and peaches. Press gently to compact, dot the top with the knobs of unsalted butter, then pour the custard evenly over the casserole, pressing down so the bread soaks up the liquid.
4. Cover the assembled dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight — this step makes the casserole wonderfully custardy and convenient for weekend mornings or brunch service. If baking immediately, let the casserole sit 20–30 minutes so the bread absorbs the custard.
5. Preheat the oven to 350°F (175°C). Uncover the casserole and bake on the middle rack for 40–45 minutes, or until the top is puffed and golden and a knife inserted into the center comes out mostly clean. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
6. Let the casserole rest 10 minutes before serving to set. Serve warm in portions of about 1½ cups (about 350g) per person with maple syrup, a dusting of powdered sugar, or a dollop of whipped cream as desired.