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French Toast Casserole with Caramelized Peaches

This irresistible French Toast Casserole with Caramelized Peaches is easier than you think. The sweet, drippy peaches are a delight but can easily be replaced by any seasonal topping.


  • 2 tablespoons unsalted butter, plus more for greasing
  • 1 1/4 pound boule sourdough bread or challah, cut into 1-inch- thick slices
  • 6 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 vanilla bean, split and seeds scraped out, (or 1 teaspoon pure vanilla extract)
  • 1 teaspoon finely grated lemon zest
  • Kosher salt
  • 3 firm but ripe peaches, cut into 1/2-inch wedges , (see Tip)
  • 1/4 cup packed light brown sugar
  • Warm maple syrup, for serving
  • Confectioners’ sugar, for dusting


  • Butter a 9 by 13-inch oval or rectangle baking dish and then arrange the bread in slightly overlapping layers in it.
  • In a large bowl, beat the eggs, milk, cream, granulated sugar, vanilla bean seeds or extract, lemon zest, and 1/2 teaspoon salt. Pour the egg mixture over the bread, gently pressing the bread to submerge it. Cover with plastic wrap and refrigerate until the egg mixture has been absorbed by the bread, at least 1 hour but preferably overnight.
  • Preheat the oven to 350°F. Uncover the baking dish and bake for 45 to 55 minutes, until the center is set but slightly jiggly. Let stand for 10 minutes.
  • Meanwhile, in a large skillet, melt the butter over medium-high heat. Add the peaches, brown sugar, and a pinch of salt. Cook, stirring occasionally, until the peaches are tender and browned in spots, 5 to 7 minutes.
  • Serve the French toast with the caramelized peaches and warm maple syrup, dusted with confectioners’ sugar.


Tip: Cutting a peach into wedges—especially when the fruit is still a bit firm— can feel cumbersome. But it doesn’t need to be. Do what I do Cut the peach into wedges while it’s still on the pit! Using a paring knife, cut one 1/2-inch wedge lengthwise into a peach and then wiggle the knife while twisting the knife up to release the wedge. Continue the process all the way around the pit until you cut off your last wedge.
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