Peach Melba French Toast Casserole

This dish is bursting with the flavors of summertime. Peaches and raspberries are layered between slices of French toast, making for a decadent and indulgent breakfast casserole. The best part? It can be made ahead of time, so all you have to do is pop it in the oven in the morning.


  • 1 large loaf of brioche, challah or crusty bread, sliced into 1-inch pieces
  • 2 tablespoons butter, softened
  • 8 ounces fresh or frozen peaches, peeled and sliced into 1/2-inch thick pieces
  • 6 ounces fresh or frozen raspberries
  • 8 large eggs
  • 2 1/3 cups heavy whipping cream
  • 3/4 cup sugar
  • 3/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 tablespoons sugar
  • 1/2 cup sliced almonds (optional)


1. Preheat oven to 350°F. Generously butter a 9×13 baking dish and set aside.

2. Cut or tear bread into 2×2-inch pieces and place in the bottom of the prepared dish. Dot with 2/3 of the raspberries, then layer peach slices over top. Add another layer of bread pieces on top and tuck remaining berries into cracks and crevices.

3. In a large bowl, whisk together eggs until homogeneous before adding heavy cream, sugar, extract, and salt. Whisk for about 1 minute more aggressively. Pour mixture over bread and fruit in the dish, gently pressing down so everything is moistened by custard mixture

4 . Sprinkle evenly with sugar and sliced almonds then bake for 50 minutes at 350°F or until golden brown on top with toasty bits . While casserole bakes , make raspberry sauce by setting a fine mesh strainer over a bowl then heating frozen raspberries , sugar , vanilla ,and salt in a small saucepan over medium heat while stirring occasionally and mashing berries down with back of spatula (about 5-7 minutes ).

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Nutrition Facts

  • Serving size: 1/6 of recipe
  • Calories: 590
  • Fat: 30 g
  • Saturated fat: 17 g
  • Cholesterol: 285 mg
  • Sodium: 660 mg
  • Carbohydrates: 61 g
  • Fiber: 4 g
  • Sugar: 36 g
  • Protein: 16 g
Peach Melba French Toast Casserole

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