One of the many dream jobs I’ve held throughout my imagination’s illustrious career is to own a bed and breakfast. I’d have a wrap-around porch, bookshelves piled with Jane Austin novels and board games, and a five-star rating on Trip Advisor. My guests would visit from all over the world, and I’d be revered for my fabulous breakfasts. The Overnight Peach French Toast bake would be legendary.

Overnight Cinnamon Peach French Toast Bake. Our favorite French toast casserole recipe!

Until Ben and I scrape together the down payment for a six-bedroom Victorian on Cape Cod, I’m content to live out my B&B dreams hosting friends in our Milwaukee late-1980s abode. We might not have a wrap-around, but our hammock is enticing and our stash of board games respectable. I also highly recommend the overnight peach French toast, which I’m pleased to report received a five-star rating from our most recent guests.

Overnight Cinnamon Peach French Toast Bake

Overnight Peach French Toast Casserole with Vanilla and Bourbon. The perfect French toast bake recipe for summer!

Last weekend, one of my best friends from Minneapolis and her boyfriend visited Ben and me for the Fourth of July. We soaked in lake life, pigged out at a pig roast, and spent a lazy morning enjoying this peach overnight French toast. While our guests praised its creamy vanilla custard filling and juicy cinnamon peach topping, the hurried hostess (yours truly) cherished it for the fact that 100% of the recipe prep was completed ahead, so in the morning, she could relax and spend time with her guests, instead of rushing around the kitchen.

OK, I’ll stop referring to myself in the third person now.

In all seriousness, overnight French toast bakes (or casseroles if you prefer), such as this peach French toast recipe, are my absolute favorite dishes for brunch entertaining. Others I love: Blueberry Coconut French Toast Bake; Cinnamon Swirl French Toast Bake; Pecan Cream Cheese-Stuffed French Toast Bake—clearly, I have an overnight French toast addiction, and unless the recovery plan involves more French toast, I’m embracing it.

Overnight Peach French Toast Casserole

Why I Love This Peach Overnight French Toast

Rather than sweat at my stove flipping single French toast slices while my guests wait and prior batches grow cold, I prep a French toast bake the night before, pop it into the fridge, then just slip it into the oven when I wake up. In the case of this overnight peach French toast, I actually baked and froze the entire casserole a few days in advance, let it thaw overnight in the refrigerator, then reheated it in the oven in half of the original time.

I often use hearty multigrain loaves for my overnight French toast bakes (which are wonderful), but this time I decided to keep the flavor lighter by opting for a classic French baguette. For a full “peaches and cream” effect, I used non-fat evaporated milk for the custard (no heavy cream necessary) and a heavy pour of vanilla extract.

Overnight Peach French Toast

Make Ahead and Storage Tips

  • To Make Ahead. Prepare the entire French toast bake in advance, and store it in the freezer. Let thaw overnight in the refrigerator and rewarm it in the oven just before serving.
  • To Store. Place leftovers in an airtight storage container in the refrigerator for up to 3 days.
  • To Reheat. Gently rewarm French toast in the oven at 350 degrees F until hot.

More Scrumptious Make-Ahead Breakfast Recipes

The very best Overnight Peach French Toast Bake. Made with vanilla, maple syrup, and a splash of bourbon, you won't be able to stop eating this easy French toast casserole recipe!

Several splashes of bourbon may or may not have worked their way into this overnight peach French toast recipe as well. It’s how great breakfast legends begin.

Overnight Cinnamon Peach French Toast Bake. Our favorite French toast casserole recipe!

Overnight Peach French Toast

5 from 1 vote
An easy recipe for baked overnight peach french toast casserole. With cinnamon, vanilla, and a splash of bourbon, this recipe is truly special.

Prep: 30 mins
Cook: 50 mins

Servings: 6 servings

Ingredients
  

  • 3-4 large peaches (or 6-8 medium) enough to yield about 2 1/2 cups sliced
  • 2 tablespoons lightly packed dark brown sugar
  • 1 tablespoon fresh lemon juice
  • 8 ounces French bread sliced (leave out for a few hours to stale if possible)
  • large eggs
  • 1 can non-fat evaporated milk (12 ounces)
  • 1/2 cup non-fat milk
  • 1/4 cup  pure maple syrup
  • 3 tablespoons bourbon (optional but delicious)
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons  ground cinnamon
  • 1/4 teaspoon kosher salt
  • Optional for serving: Maple syrup, powdered sugar, butter, whipped cream, and/or Greek yogurt (plain or vanilla)

Instructions
 

  • Peel the peaches: Bring a large pot of water deep enough to cover the peaches to a gentle boil. Carefully drop in the peaches, let boil for 1 minute, then remove with a slotted spoon and plunge immediately into an ice batch to stop the cooking. Run each peach under cool water—the skins should slip off easily. Slice, then place in a small bowl with the brown sugar and lemon juice. Stir lightly to coat and set aside.
  • Lightly coat a 9x13-inch baking dish with cooking spray. Arrange the bread slices in a single layer along the bottom of the dish. Try to cover the entire surface of the dish, cutting or tearing slices to fit as necessary.
  • In a large bowl, whisk together the eggs, evaporated milk, non-fat milk, maple syrup, bourbon, vanilla extract, cinnamon, and salt. Pour over the bread. Lightly press down on the bread slices so that the egg mixture runs over the top.
  • Arrange the peach slices over the top of the bread, leaving any excess juices in the bottom of the bowl. Cover the pan tightly with plastic wrap and refrigerate for 8 hours or overnight.
  • The next morning, remove the pan from the refrigerator 30 minutes prior to baking. Preheat the oven to 350 degrees F. Bake the French toast, uncovered, until the top is lightly browned and the center is set but still moist, about 45 to 55 minutes. Check at the 40-minute mark. If the French toast seems to be browning too quickly, tent with foil, then continue baking as directed. Let stand for 10 minutes, then serve warm with desired toppings.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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30 Comments

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  1. So refreshing to see a baked French toast that uses some restraint in the amount of sugar! Just what I’ve been looking for!

  2. I’m excited to try your recipe but also have to tell you that I live on Cape Cod and there is a beautiful B&B in Sandwich, MA right across from the Glass Museum. (Lots of tourists!) I think it is listed by Sotheby if you want to check it out. 

    Best Wishes!

  3. I tried this recipe yesterday for a brunch and it was amazing. Other peach french toast recipes that I’ve tried have been so cloyingly sweet that you feel like you’re eating straight sugar and I was hoping to find one that was naturally sweet. This recipe perfectly fit the bill. The natural sweetness of the peaches really came through and was delicious with fresh whipped cream on top. This is my go-to peach french toast recipe now…thanks for sharing! :)

    Ps. I needed about 3 1/2-4 cups of peaches for the top (I wanted it to be completely covered with them) and ended up supplementing with ripe unpeeled peaches I hadn’t boiled first. Still tasted great!!

    1. Amy, I’m so happy to hear that this recipe hit the spot for you, and that you didn’t find it overly sweet. I too like to let the flavor of the peaches shine. Thanks so much for letting me know about the peach amount too. Really, you can’t have enough!

    1. Hi Korylea, I haven’t tried this with frozen peaches, so you’d be experimenting. Frozen fruit is often way more liquidy than fresh once it thaws, so if you’d like to give it a try, I would suggest fully thawing frozen peach slices, then draining them and blotting them with a paper towel to get them as dry as possible before adding them on top of the casserole. I hope you enjoy the recipe!

      1. Thank you Erin. It worked perfectly by treating the frozen peaches this way.  Also, I eliminated the brown sugar, and instead drizzled maple syrup over the top while it was still hot.  It was a hit! I will definitely be making this dish again! 

    1. Hi Caitlin, yes, you can substitute regular coconut milk (or even light coconut milk) for all, depending on how decadent you’d like it to be!

  4. ? Delicious & easy ! I had a LARGE baguette to use up and lots of half & half so I did not make the “lighter” version this time. 
    Also substituted (local Farmers Market) sweet NECTARINES for peaches. I left the skin on them. Some were diced and scattered throughout my double layer of bread. I will use bourbon next time… when the little ones won’t be indulging in this amazing breakfast/brunch treat. Really a crowd pleaser! Thanks  ?5 stars

    1. That sounds absolutely delicious, Sheila! I’m so happy to hear you enjoyed the recipe. Thanks so much for taking the time to make it and report back!

  5. Erin,
    I am so looking forward to trying this recipe when the  peaches come in here in Texas. I would like to bake and freeze it as you mentioned you did for your guests. My question is did you still let it soak overnight before you baked it or would letting it soak for an hour or so before baking be sufficient?

    1. Hi Alice! Since you’ll want to bake it all the way through before freezing it, I’d recommend letting it soak as close to 8 hours as possible. Even 4 or 6 will be better than 1 or 2 to make sure the bread has time to fully absorb the liquid. I hope this helps and that you enjoy the recipe!

  6. Hi….so is the 8 oz of bread correct for this recipe serving 6? You show 15 slices in your photo but when I weigh out 8 oz it is less than a half load and only about 8 slices

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