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Peach Melba French Toast Casserole
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Indulgent French toast casserole with vanilla custard, brioche, peaches, and raspberry sauce. Perfect for a decadent breakfast!
Ingredients:
  • For the French toast:
  • 1 large loaf brioche, challah, or crusty bread (about 21 ounces)
  • 2 tablespoons butter, softened
  • 8 ounces fresh or frozen peaches, peeled and sliced 1/2 inch thick
  • 6 ounces fresh or frozen raspberries
  • 8 large eggs
  • 2 1/3 cups heavy whipping cream
  • 3/4 cup sugar
  • For the topping:
  • 2 tablespoons sugar
  • 1/2 cup sliced almonds (optional)
  • For the raspberry sauce:
  • 10 ounces fresh or frozen raspberries
  • 1/4 cup sugar
  • 1/8 teaspoon salt
Instructions:
  • Preheat the oven to 350°F.
  • Butter the baking dish generously by spreading 2 tablespoons of butter on the bottom and sides of a 9- x 13-inch baking dish.
  • Prepare the bread and fruit: Cut or tear the bread into 2-inch pieces. Arrange a layer of bread on the bottom of the baking dish. Scatter 2/3 of the raspberries on top and place peach slices around them. Add another layer of bread pieces. Nestle the remaining berries into any empty spaces on top of the dish.
  • Prepare the custard: Vigorously mix the eggs in a large bowl until they form a uniform color (about 30 seconds). Add the heavy cream, sugar, extract, and salt, and whisk vigorously for about a minute. Pour the custard over the bread and fruit mixture. Gently press the bread into the custard until everything is moistened.
  • For the final touch on the casserole, generously scatter 2 tablespoons of sugar and sliced almonds on top. You now have the option to bake it immediately or cover and refrigerate overnight to bake in the morning. Just preheat the oven to 350°F when you're ready to bake.
  • Enhance: Bake the casserole for 50 minutes until the bread puffs up and the top turns golden brown with crisp, toasty edges.
  • While the casserole is baking, prepare the raspberry sauce: Place a fine mesh strainer over a bowl. Heat a small saucepan over medium heat and combine frozen raspberries, sugar, vanilla, and salt. Stir occasionally, gently mashing the berries with a spatula as they simmer for 5 to 7 minutes. Be careful not to boil. Strain the sauce through the mesh sieve, pressing down to extract all the liquid. Discard the solids.
  • Serve: Take the French toast casserole out of the oven and allow it to rest for 10 minutes. Cut it into pieces, transfer to a plate, and generously drizzle each piece with raspberry sauce.

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