Description
This Overnight French Toast with Peaches and Cream is a delightful make-ahead breakfast casserole featuring thick slices of French bread soaked in a lightly sweetened egg white and milk mixture. Topped with juicy, no-sugar-added peaches and a cinnamon-brown sugar sprinkle, then baked to golden perfection and finished with a rich reduced cream drizzle and whipped topping. Ideal for a crowd or a special weekend brunch.
Ingredients
Scale
Bread and Egg Mixture
- 18 ounces French bread (510 grams), thickly sliced (1 loaf)
- 1½ cups egg whites (280 grams), All Whites Brand recommended or 8 separated large eggs
- 2 cups skim or almond milk (454 grams)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon pure vanilla extract (4 grams)
Fruit Topping and Seasoning
- 38 ounces no sugar added sliced peaches (1,077 grams), drained (2 19-ounce jars)
- ½ cup dark brown sugar (107 grams)
- ½ teaspoon ground cinnamon
Cream Sauce and Garnish
- 1 cup heavy cream (227 grams)
- 1 cup whipped topping (60 grams), thawed, such as Cool Whip
Instructions
- Prepare Baking Pan: Spray a 9×13-inch baking pan with nonstick spray to prevent sticking.
- Arrange Bread: Layer the thick slices of French bread tightly and flatly in the prepared pan, ensuring minimal gaps.
- Mix Sugar and Cinnamon: In a small bowl, combine the dark brown sugar and ground cinnamon thoroughly and set aside.
- Make Egg Mixture: In a large bowl, whisk together egg whites, milk, granulated sugar, and vanilla extract until fully blended. Pour this mixture evenly over the bread slices to soak.
- Add Peaches and Sprinkle Sugar Mixture: Arrange the drained peach slices evenly on top of the soaked bread, then sprinkle the cinnamon and brown sugar mixture over the peaches.
- Refrigerate Overnight: Cover the baking dish tightly with plastic wrap or foil and refrigerate for at least 8 hours to allow flavors to meld and bread to absorb custard.
- Bring to Room Temperature and Preheat Oven: Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350°F (175°C).
- Prepare Cream Sauce: Pour the heavy cream into a small saucepan over high heat. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the cream reduces by half, about 10-12 minutes.
- Bake Casserole: Drizzle the reduced cream sauce evenly over the peaches. Place the uncovered baking dish in the preheated oven and bake until the casserole is lightly browned on top and set, about 50-55 minutes.
- Rest Before Serving: Remove from oven and let the casserole stand for 10 minutes to set up further before serving.
- Serve with Whipped Topping: Spoon portions onto plates and add a dollop of thawed whipped topping if desired for extra creaminess and sweetness.
Notes
- Using egg whites keeps the casserole lighter and reduces cholesterol.
- Almond milk can be used as a dairy-free alternative to skim milk.
- Make sure to drain peaches well to avoid excess liquid in the casserole.
- You can prepare this casserole up to 24 hours in advance for convenience.
- For a richer dish, use whole milk instead of skim or almond milk.
- Whipped topping is optional but adds a nice texture contrast and creaminess.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
