Peach Cobbler French Toast Bake blends warm, juicy peaches with a custardy, golden-brown bread pudding—think brunch and dessert in one dish. I first tested this with ripe summer peaches and a day-old challah; the flavor and texture were so good I started making it for weekend guests. If you enjoy make-ahead breakfasts like an overnight baked banana French toast casserole, this is a similarly comforting, easy crowd-pleaser.
Why Make This Recipe
- Flavor: Bright, slightly tart peaches balance a sweet, cinnamon-vanilla custard for a homey, bakery-style taste.
- Convenience: Assemble the night before for an easy morning bake or put it together and bake same-day in about 45 minutes.
- Crowd-friendly: Feeds a family or small brunch crowd—great for holidays or potlucks.
- Versatility: Use fresh, canned, or frozen peaches and swap breads without losing texture.
- Personal insight: I love this because the topping crisps while the inside stays custardy—simple technique, big payoff.
Recipe Overview
Prep time: 20 minutes (or 10 minutes if using pre-sliced peaches)
Bake time: 40–45 minutes at 350°F (175°C)
Total time: 1 hour (or overnight soak + 45 minutes baking)
Servings: 8 (9×13-inch pan)
Difficulty: Easy
Cooking method: Assemble bread and fruit with an egg-milk custard, let the bread absorb liquid, then bake until set and golden.
For a similar fruit-forward twist, try this apple cinnamon French toast casserole if apples are in season.
My Experience Making This Recipe
I tested this bake using both fresh Georgia peaches and canned peaches; fresh gave a brighter flavor, canned kept a consistent texture year-round. The biggest discovery was that slightly stale brioche or challah soaks up custard best without collapsing.
How to Make Peach Cobbler French Toast Bake
Start by cubing 10–12 cups of sturdy bread (brioche or challah) and layering it with 3 cups sliced peaches in a greased 9×13-inch pan. Whisk together 6 large eggs, 2 cups whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 2 tsp vanilla, and 1 tsp cinnamon; pour evenly over the bread and fruit. Optionally add a streusel (1/2 cup flour, 1/3 cup brown sugar, 4 tbsp cold butter) on top, chill for at least 30 minutes (or overnight), then bake at 350°F (175°C) for 40–45 minutes until puffed and set.
Expect the center to be custardy but fully cooked—test with a knife: it should come out mostly clean with slight moist crumbs.
Expert Tips for Success
- Use slightly stale bread (1–2 days old) so it soaks the custard without turning to mush.
- Measure liquids by volume: aim for roughly a 1:1.5 egg-to-liquid ratio (6 eggs to ~3 cups milk/cream) for a rich custard.
- If using frozen peaches, thaw and drain well; excess water will dilute the custard and lengthen baking time.
- Tent foil over the pan for the first 20 minutes if the top browns too fast, then remove to allow crisping.
- For attractive plating, warm slices slightly and finish with a quick caramelized peach slice; for playful shapes and occasions, consider a themed presentation like the heart-shaped French toast approach for holidays.
How to Serve Peach Cobbler French Toast Bake
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert-like brunch.
- Offer maple syrup, a dusting of powdered sugar, or a thin drizzle of warmed peach preserves for extra shine.
- Pair with simple savory sides like crispy bacon or sausage and light arugula salad to cut the sweetness—homemade rolls or biscuits work well if you want something heartier.
- For a brunch buffet, cut into squares and serve on a large platter with lemon zest garnish; try pairing with baked French dip biscuits for a savory counterpoint.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container for up to 3–4 days. To freeze, cut into individual portions, wrap tightly in plastic wrap and foil, and freeze up to 2 months; thaw overnight in the fridge before reheating. Reheat slices in a 350°F (175°C) oven for 10–12 minutes (covered for the first 6 minutes) to restore texture, or microwave single portions for 1–2 minutes on medium power for quick service.
Recipe Variations
- Gluten-free: Use certified gluten-free bread and replace streusel with a nut topping (almonds and brown sugar) to avoid xanthan gum textures.
- Dairy-free: Swap whole milk and cream for oat or full-fat coconut milk and use dairy-free butter in the streusel.
- Vegan-ish option: Use a flax "egg" (1 tbsp ground flax + 3 tbsp water per egg) and a thick non-dairy creamer, but expect a slightly different custard texture.
- Fruit swaps: Replace peaches with sliced bananas or try a banana French toast casserole-style mix for more tropical sweetness.
Nutritional Highlights
This dish provides protein from eggs and calcium from milk, and the peaches add vitamin C and fiber. Note that it can be high in sugar and fat depending on cream and streusel—adjust portions accordingly. Allergen info: contains eggs, dairy, and wheat (gluten); use substitutions above for common allergies.
Troubleshooting Common Issues
- Soggy center: Often from underbaking or too much liquid; bake longer in 5–10 minute increments and test with a knife until it comes out mostly clean.
- Top burns before center cooks: Tent with foil for the first 20 minutes, then remove to let the top brown.
- Bread disintegrates or turns gummy: Use sturdier or slightly stale bread and avoid overly soaking for more than a few hours before baking.
Frequently Asked Questions
Q: Can I assemble this completely the night before?
A: Yes—assemble the bake, cover tightly, and refrigerate overnight. If your bread is very soft, limit soak time to avoid over-saturation; otherwise overnight improves flavor and saves morning time.
Q: Can I use canned peaches instead of fresh?
A: Absolutely—use canned peach slices packed in juice, drained well. Rinse briefly to reduce sweetness if they’re in heavy syrup, then pat dry to prevent excess liquid.
Q: How do I know when the bake is done?
A: The center should be set and not jiggly; a thin knife inserted into the center should come out with moist crumbs but not liquid custard. If it’s still very wet, bake an additional 5–10 minutes.
Q: Can I make this smaller or in a muffin tin?
A: Yes, halve the recipe for an 8×8-inch pan and reduce bake time to about 30–35 minutes. For muffins, fill greased muffin tins and bake at 350°F (175°C) for 18–22 minutes; check with a toothpick for doneness.
Peach Cobbler French Toast Bake
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious blend of warm, juicy peaches with custardy, golden-brown bread pudding, perfect for brunch or dessert.
Ingredients
- 10–12 cups cubed sturdy bread (brioche or challah)
- 3 cups sliced peaches (fresh, canned, or frozen)
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup all-purpose flour (optional streusel topping)
- 1/3 cup brown sugar (optional streusel topping)
- 4 tablespoons cold butter (optional streusel topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Cube the bread and layer it with the sliced peaches in a greased 9×13-inch pan.
- Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon.
- Pour the custard evenly over the bread and fruit.
- For optional streusel, mix flour, brown sugar, and cold butter, then sprinkle over the top.
- Chill for at least 30 minutes or overnight.
- Bake for 40–45 minutes until puffed and golden-brown.
- Let cool slightly before serving.
Notes
Use slightly stale bread for best results. Can be assembled the night before for convenience.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 14g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg