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.
Ingredients
- 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)
Instructions
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 ).
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
