Peaches, bread, eggs, and milk are combined into a delicious breakfast treat with this Overnight Peach French Toast recipe!
This overnight peach French toast is a great breakfast for the weekend, holiday, or even a back to school treat.
We love baked French toast. I have been making it for years. I even have a freezer version, which I really like because I can make it ahead of time and keep it in the freezer.
This peach version can easily be made the same way that the freezer version is made for a delicious freezer friendly French toast recipe.
The peach version of overnight French toast is great for fresh peaches during the summer. I made it recently for my husband and son with peaches from a local orchard and they loved it.
What is baked French Toast?
If you have never had baked French toast, it is unlike regular french toast. The best way I can describe it is that it is a cross between regular French toast and bread pudding.
This recipe calls for French bread, which does give you the best texture. But I usually just use what I have on hand. That includes regular bread, which is how I made it recently when I took pictures.
If I use regular bread or gluten free bread in place of the French bread I placed it two slices deep and use 12 slices total for a 9×13 pan.
The recipe is for peaches, but you can easily use other fruit like blueberries or blackberries. Or a combination of fruits like peaches and blueberries.
- french peaches
- brown sugar
- corn syrup
- French bread, recipe includes notes for using regular bread and gluten-free bread
- vanilla extract
- 4 peaches, peeled and sliced
- 1 cup brown sugar
- ½ cup butter, melted
- 2 tablespoons corn syrup
- 1 loaf French bread ( see note below for other bread options including gluten free )
- 5 eggs
- 1 ½ cups milk
- 1 teaspoon vanilla
- Grease 9x13 pan and set aside.
- In a saucepan, over medium-low heat mix and melt brown sugar, butter, and corn syrup.
- Pour the mixture in the greased pan. Place sliced peaches on top of the sugar mixture.
- Place bread on top of peaches.
- Mix together eggs, milk, and vanilla and pour over the bread. Try to cover the bread. The bread will soak up the liquid.
- Cover with foil and refrigerate overnight.
- In the morning take out of the fridge and let set it out for about 30 minutes before putting it into the oven. See note below.
- Bake covered at 350 degrees for 30 minutes, uncover and bake 5-10 more minutes.
- Serve and enjoy!
- When I serve this I flip the pieces over on the plate. That way the brown sugary peaches are on the top. This looks really nice on the plate.
You do not want to put a cold dish in a hot oven. Be sure to let the pan be at room temperature before putting in the oven. I have also put the pan from the refrigerator in the oven while it is heating up. This brings the pan to temperature with the oven, however, this is not the recommended method.
You can use regular bread like I did in the picture. It works fine. I stack the slices two thick, so twelve slices total.
For gluten free version use gluten free bread. It works great and I have done it many times.
Amount Per Serving: Calories: 622Total Fat: 23gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 201mgSodium: 694mgCarbohydrates: 90gFiber: 3gSugar: 52gProtein: 17g
Nutritional values are approximate and aren't always accurate.
Originally posted August 2009. Updated August 2023.