Peach Melba French Toast Casserole

Start the day with a decadent breakfast twist on the classic Peach Melba dessert! This French toast casserole combines sweet peaches, juicy strawberries, and crispy bread in a rich, creamy egg mixture.

Baked to golden perfection, it’s the perfect indulgent breakfast or brunch treat.

Ready Time

1 hrs 30 mins

Yields

6 servings

Ingredients

12 slices of bread (preferably a day-old bread), 1/2 cup granulated sugar, 2 tablespoons unsalted butter, softened, 2 large eggs, 1/2 cup heavy cream, 1/4 cup whole milk, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 1 cup sliced fresh peaches, 1 cup sliced strawberries, 1/4 cup granulated sugar (for strawberries), 1/4 cup unsalted butter, melted, 1/2 cup confectioners’ sugar

Instructions

Preheat your oven to 350°F (175°C).

In a small bowl, whisk together the granulated sugar, cinnamon, nutmeg, and salt.

Set aside.

In a large bowl, whisk together the eggs, heavy cream, whole milk, and vanilla extract.

Set aside.

Cut the bread into 1-inch (2.5 cm) cubes and place half of the bread cubes in the bottom of a 9×13-inch baking dish.

Pour half of the egg mixture over the bread, followed by half of the sugar mixture, half of the peach slices, and half of the strawberry slices.

Repeat the layers, starting with the remaining bread cubes, then the remaining egg mixture, the remaining sugar mixture, the remaining peach slices, and finally the remaining strawberry slices.

Drizzle the melted butter over the top of the casserole.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown.

While the casserole is baking, prepare the strawberry sauce by mixing the sliced strawberries with the granulated sugar in a small bowl.

Let it sit for about 15 minutes, until the strawberries start to release their juice and the mixture becomes syrupy.

Remove the casserole from the oven and let it cool for a few minutes.

Drizzle the confectioners’ sugar over the top and serve warm with the strawberry sauce spooned over the top.

Notes

For best results, use a day-old bread to soak up the egg mixture and prevent sogginess. Let the casserole rest for a few minutes before serving to allow the juices to redistribute.

If using fresh strawberries, pat them dry with a paper towel before slicing to remove excess moisture.

You can prepare the strawberry sauce ahead of time and refrigerate for up to 24 hours. To make the dish more visually appealing, arrange the peach and strawberry slices in a pattern on top of the casserole before baking.

If you want a crisper top, broil the casserole for an additional 1-2 minutes after baking.