Peaches & Cream Oven Baked French Toast Recipe

Jump to RecipePrint Recipe

Here is a rich and luscious French toast recipe for your next brunch or weekend breakfast.  Peaches & Cream Oven Baked French Toast is perfect for a crowd or large group.  The creamy topping will lend an extra-special touch to your breakfast.

Served with caramelized juicy peaches in brown sugar and heavy cream syrup, this French toast is deliciously fruity.  A dollop of sweetened whipped cream is the perfect garnish.

Why this recipe works

Oven-Baked - Using a sheet pan means you can make several slices of French toast at once.  You aren't tied to the stove frying a few pieces at a time.

Easy Recipe - This decadent and rich recipe comes together quickly with just a small amount of meal prep.  You can do some of the steps ahead of time.

Peaches in a Caramel Sauce! - No need for syrup.  The peaches are cooked in a brown sugar and butter syrup.  

What type of bread is best

Known in France as pain perdu which translates to lost bread, several types of bread can be used.  French toast recipes are a great way to salvage stale bread.  However, there are a few types of bread that produce better results.

1. Brioche - Brioche has a high percentage of eggs and butter, producing a tender and delicate bread.  Added sugar gives the bread a sweet flavor.
2. Challah - Challah bread is another tender bread made with eggs that has a slight sweet flavor from the addition of sugar or honey.
3. Sourdough - If you want a contrast to the sweet peaches in brown sugar, sourdough bread can provide a little tang.   However, the bread is much sturdier and will absorb more liquid.
4. French Bread - French bread provides a crunchy exterior and a mild flavor.  The interior of the bread has a firmer crumb than brioche or challah.

Peaches & Cream Oven Baked French Toast Ingredients

French Toast

• a loaf of bread (I use challah in this recipe)
• large eggs
• cinnamon
• vanilla bean
• peach nectar
• unsalted butter
• granulated sugar

Brown Sugar and Peach Topping

• brown sugar
• heavy cream
• sliced peaches

How to Make Peaches & Cream French Toast

If using frozen peaches, start to defrost them before proceeding with other steps.

Prepare the bread - Cut a loaf of brioche or challah bread into 1-inch thick slices. You should have 10 slices. Lay each piece of bread on the bottom of a roasting pan or a shallow dish.

Make the soaking liquid - Crack 8 eggs in a large bowl.  Split open ½ vanilla bean and scrape out the seeds.  Add the seeds and 1 teaspoon of cinnamon to the bowl, whisking together.  

Add the peach syrup or nectar to the egg mixture and whisk together. The mixture should be thoroughly combined.

Combine the bread with the eggs and peach nectar - Pour half of the mixture over the bread in one pan. Pour the other half into the second pan. Make sure the bread is submerged in the soaking liquid.

Soak for 15 minutes. Carefully flip the bread over to soak the other side. The bread will be fragile. Be careful so that the bread isn't torn or ripped. Soak for an additional 10 minutes.  

Baking the French Toast

Heat oven to 375 degrees.

Prepare the sheet pans - While the bread is soaking, add 2 tablespoons of melted butter to each sheet pan. Spread the butter so that the entire surface is covered. Sprinkle 1 tablespoon of granulated sugar over the butter.

Add the bread to the prepared pans - Using a metal spatula, place the soaked bread on the sheet pan. Make sure to let the excess soaking liquid drip off the bread before laying it on the pan. Add the bread to the pan with space in between each slice.

Bake the French toast - Place the sheet pans in the preheated oven. Bake for 15-17 minutes until the bread is golden brown on top and the french toast has puffed up a bit.

Flip the slices - As soon as you remove the pan from the oven, flip each slice of French toast over with a metal spatula. If you wait too long to flip the slices over, the sugar will cool and it will be hard to remove the bread from the pan.

Brown Sugar and Peach Topping

Make the brown sugar caramel - While the french toast is baking, melt 1 tablespoon of unsalted butter in a medium skillet. Stirring to incorporate, add ½ cup of light brown sugar.

Add heavy cream - Stir and cook over medium heat for approximately 4-5 minutes until the brown sugar has dissolved. Whisk in ½ cup of heavy cream, ½ teaspoon of cinnamon, and the seeds from the other ½ half of the vanilla bean.

Add the peaches - Cook the brown sugar cream for 3-4 minutes. Add the defrosted peaches, stirring to coat them. Cook for an additional 2-3 minutes.  You can use fresh, canned, or frozen peach slices.

Serve - Garnish two pieces of French toast with a couple of peach slices and drizzle the brown sugar syrup on top.  Sprinkle a little bit of powdered sugar on top of the peaches.  

Tips

• Use 1 teaspoon of vanilla extract as a substitute for the vanilla bean.
• You can use fresh, canned, or frozen peaches.
• The French toast can be made ahead of time.  Prepare it as stated in the recipe and flip the slices over when taken out of the oven.  Reheat in a 350-degree oven for 5-8 minutes until warm.

This recipe will soon be one of your favorite breakfasts

This great recipe is easy to prepare without a lot of effort.  However, your guests will think otherwise.  The decadent peaches and cream topping is what really makes this breakfast stand out.

 

Here are a few other special breakfast recipes

https://tenpoundcakecompany.com/carrot-cake-pancakes-recipe/

https://tenpoundcakecompany.com/baked-buttermilk-donuts/

Recipe