Overnight Peaches and Cream French Toast
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I just had to share one more delicious idea for Mother’s Day breakfast—because what better way to celebrate than with something warm, sweet, and absolutely indulgent? This Overnight Peaches and Cream French Toast is adapted from a recipe recently showcased on Good Things Utah by Tami Vincent from Kneaders. Let me tell you—it’s a game-changer for brunch lovers.
The combination of tangy sourdough bread paired with juicy, caramelized peaches, rich syrup, and fluffy whipped cream creates the perfect balance of flavor and texture. I picked up a fresh loaf of sourdough from my local Fresh Market, and it worked beautifully in this dish. The slightly chewy, hearty bread soaked up the creamy custard overnight. The result was a perfectly golden, crispy-on-the-outside, melt-in-your-mouth French toast.
And the best part? Not a single complaint at the breakfast table! I just heard the sound of forks clinking against plates and happy sighs between bites. It’s one of those effortless make-ahead recipes that lets you enjoy a relaxing morning while still serving something that feels special. If you’re looking for a crowd-pleasing dish that makes Mom feel extra loved, this is it! It’s sure to become one of her favorite breakfasts!
Here are a few other French toast recipes that would be great for Mother’s Day breakfast!
- Pain Perdu (aka French toast)
- Pecan Cream Cheese Stuffed French Toast with Almond Citrus Syrup
- Strawberry Stuffed French Toast
Ingredients for Overnight Peaches and Cream French Toast
- BROWN SUGAR
- BUTTER
- WATER
- CANNED SLICED PEACHES
- THICK SLICES OF SOURDOUGH BREAD
- LARGE EGGS
- HEAVY CREAM
- VANILLA
- CINNAMON
- POWDERED SUGAR
Instructions for Overnight Peaches and Cream French Toast Recipe
Prep: Begin with a 9×13-inch casserole dish and spray it with nonstick spray.
Make the Caramelized Peach Base: In a saucepan, combine brown sugar, butter, and water and bring to a boil. Reduce heat to low and let the mixture simmer for 10 minutes, stirring frequently until smooth and glossy.
Pour the caramelized mixture evenly into the prepared 9-by-13-inch baking dish, covering the bottom completely. Layer peach slices over the brown sugar mixture, creating an even fruit base.
Prepare the Custard & Assemble: In a large bowl, whisk eggs, heavy cream, and vanilla extract together until well combined. Dip each slice of bread into the egg mixture, ensuring a thorough coating.
Arrange the soaked bread over the peaches in a single layer. Depending on bread size, you may fit around 5 slices in the pan. Pour any remaining egg mixture over the slices—use as much as needed, but you don’t have to use it all.
Lightly sprinkle cinnamon over the top for extra warmth and flavor. Cover the dish and refrigerate for at least 8 hours or overnight to let the flavors meld.
Bake & Serve: Remove the dish from the fridge 30 minutes before baking to come to room temperature. Preheat your oven to 350°F (175°C).
Bake covered for 20 minutes, then uncover and bake for an additional 25-30 minutes, or until the bread is golden brown and slightly crisp on top.
Whip Up the Cream Topping: Using a hand mixer or whisk, whip together heavy cream, vanilla, and sugar until soft peaks form.
Serving Tips: For a stunning presentation, carefully remove each bread slice from the pan flipping it upside-down so the caramelized peaches rest on top. Spoon extra syrupy sauce from the pan over each slice. Finish with a dollop of whipped cream and a sprinkle of cinnamon for the perfect finishing touch.
Frequently Asked Questions
Can I use a different type of bread?
Yes! While sourdough adds a nice tangy contrast, you can also use French bread, brioche, challah, or Texas toast for a softer, sweeter flavor.
Do I have to refrigerate the dish overnight?
Letting the bread soak overnight ensures a rich, custardy texture, but if you’re short on time, a minimum of 4 hours in the fridge will still work.
How do I prevent the French toast from getting soggy?
Make sure your bread is thickly sliced and not overly soft. Also, avoid pouring too much leftover egg mixture over the bread—use just enough to coat each slice.
How do I know when it’s fully baked?
The bread should be golden brown and crisp on top, and the peaches underneath should be bubbling slightly. You can also insert a knife in the center—if it comes out clean, it’s ready!
How should I store leftovers?
Cover and refrigerate leftovers for up to 2-3 days. Reheat in the oven at 325°F (163°C) for 10-15 minutes or warm individual servings in the microwave.
What other toppings can I add?
Try adding toasted almonds, chopped pecans, maple syrup, honey, or a sprinkle of powdered sugar for extra sweetness and texture.
FOR MORE RECIPES LIKE THIS, TRY:
Overnight Peaches and Cream French Toast
Real Mom Kitchen
Ingredients
- 1 cup brown sugar
- ½ cup butter
- 2 Tbsp water
- 29 oz can sliced peaches, drained
- 5-6 slices sourdough bread 1 inch thick slices
- 5 eggs
- ¾ cup heavy cream
- 1 Tbsp vanilla
- cinnamon
Topping:
- 1 cup whipping cream
- dash vanilla
- ¼ cup powdered sugar
- cinnamon
Instructions
- In a saucepan, stir together brown sugar, butter and water. Bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring frequently.
- Pour brown sugar mixture into a 9 by 13 baking dish, covering the bottom evenly. Layer the peaches over the brown sugar mixture.
- In a separate bowl whisk together eggs, heavy cream and vanilla.
- Dip the bread slices in the egg mixture to coat evenly. Lay bread slices over peaches. Depending on the size of the bread will depend on how many slices you can fit in the pan. I got 5. Pour the left over egg mixture over each slice. You don’t have to use all the mixture if you don’t need it.
- Sprinkle bread slices with cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
- Preheat oven to 350F. Remove the dish from the refrigerator about 30 minutes before baking. Bake covered for 20 minutes then uncovered for 25-30 minutes, or until bread is golden brown.
- For the topping whip together the cream, vanilla, and sugar until soft peaks form.
- To serve, remove bread slice from pan turning so bottom side is now up. Top with peach slices from bottom of pan and drizzle with syrupy sauce left in the pan. Top each serving with a dollop of cream and a sprinkling of cinnamon.
