This peach cobbler french toast casserole is loaded with cinnamon-y peaches, tender sweet bread and a crumb topping that will knock your socks off.
I love that we are starting to get fresh peaches from the local farmers and there’s nothing like peaches and fresh whipped cream. If you’ve never made your own, well you have missed out. I love everything about fresh whipped cream including (and I know this is a little silly) knowing that some sweet dairy farm here in Utah worked hard just for you and me. It’s why I teamed up with the Dairy Council to talk about delicious dairy products.
I wait all summer for the farm stands to start carrying peaches and as soon as they do I’m all over it like flies on a porta potty….er that’s gross but I’m all over it, and that’s the point. This Peach Cobbler French Toast Casserole is seriously the perfect breakfast to celebrate such a lovely, luscious fruit.
Good heavens, just look at all of that buttery cobbler, crumble topping and it’s swimming in our favorite buttermilk syrup. Mmmmm, buttermilk syrup. Shall we have a moment of silence for the world’s best syrup? Even my Aunt Jemima lovin’ husband (no joke, he’d rather have store bought than homemade maple syrup) prefers buttermilk syrup over all else. It’s fantastic.
Ingredients for Peach Cobbler French Toast Casserole
At first glance, this list is going to look long, but there is a lot of overlap between the three different parts of the recipe. Here is what you will need:
French Toast Casserole
- Sour Dough Bread: day old bread is even better and French bread works fine too
- Eggs
- Milk
- Heavy Cream
- Brown Sugar
- White Sugar
- Spices: Cinnamon and Nutmeg
- Extracts: Vanilla and Almond Extract
Peach Filling
- Peaches
- Cornabys EZ Gel: or flour for thickening
- Brown Sugar
- Cinnamon
Crumb Topping
- Flour
- Brown Sugar
- White Sugar
- Cinnamon
- Butter
- Buttermilk Syrup: to pour over the top of the baked casserole dish
The measurements for all the ingredients can be found in the recipe card down below so keep scrolling for all the details.
How to Make Peach Cobbler French Toast Casserole
We’ve adopted the tradition, like many of you have, of Saturday morning breakfast. We sleep in, make something crazy delicious and sit around the table taking our time to eat and just chat with each other. We love Saturday mornings. This recipe actually starts Friday so I just have to bake it on Saturday.
Here are the basic steps:
- Prep: Grease a 9×13 baking dish.
- Tear: Rip up the bread and place it in the prepared pan.
- Combine: Add all the ingredients for the casserole to a bowl and whisk to combine.
- Pour: Pour the milk and egg mixture over the bread and press it gently to saturate the bread.
- Simmer: Add all the ingredients for the peaches to a medium saucepan and stir to combine. Simmer for 3 minutes until the peaches are tender and saucy.
- Cool: Allow the filling to cool while you make the topping.
- Whisk: Add all the ingredients for the crumble topping to a bowl and whisk to combine. Cut in the butter until everything is incorporated and holds together like wet sand.
- Sprinkle: Add the peaches over the top of the bread and then sprinkle the crumble topping all over the top.
- Rest: Cover the casserole dish with foil and let it rest in the refrigerator overnight (or at least 1 hour).
- Bake: Remove the foil and bake for 45 to 55 minutes.
- Serve: Let the family dig in and serve with fresh whipped cream or buttermilk syrup.
Saturday mornings in our house…the whole time we are all in the kitchen laughing about funny things that happened during the week. It’s pretty much awesome. It’s such a slow, happy moment for us. Plus it’s something that happens regardless of school being in or whatever is keeping us busy all week. No matter what we at least get Saturday breakfast together. Gosh, I wish it was Saturday already.
These instructions can be found in the recipe card at the end of the post.
Watch this French Toast Casserole Be Made…
Are Peaches Healthy?
Peaches have many health benefits. Peaches are high in dietary fiber. They are low carbohydrate, and contain abundant vitamins, including vitamin C, vitamin A, vitamin E, and niacin. They are also a good source of many minerals, such as, potassium, copper, manganese, and phosphorous.
What are the Best Peaches for Baking?
You want to find freestone peaches because they are sweeter and easier to work with. For a list of my favorite freestone peaches, head to our peach cobbler post!
Can I Use Canned or Frozen Peaches?
Yes, both canned and frozen peaches can be used. Peach season is so short that we have to be able to use something, right?! If you use canned peaches, pay close attention to the syrup used for canning. You don’t want it to be canned with heavy syrup. Be sure to drain the peaches thoroughly.
If you use frozen peaches, let them thaw completely and drain. Taste them and make sure they are sweet enough. Frozen fruit tends to be lacking sweetness and canned fruit is usually too sweet.
Can French Toast Casserole Be Prepared Ahead?
You can prepare french toast casserole up to the point of baking it. Then cover with foil and refrigerate until ready to bake. I wouldn’t wait more than 2 days maximum.
Storing and Reheating
French toast casserole should be stored in an airtight container in the refrigerator. It will keep for 3-4 days.
To reheat a large portion of the casserole, I would recommend warming it up in the oven at 350 degrees for about 10 minutes until heated through. If you are just warming up a single serving, I just zap it in the microwave.
Take your breakfast game to the next level with this delicious Peach Cobbler French Toast Casserole. With a crispy, buttery top and a sweet peach filling, this recipe is sure to impress.
More Breakfast Casseroles to Try…
Description
This Peach Cobbler French Toast Casserole is seriously the perfect breakfast to celebrate such a lovely, luscious fruit.
Prevent your screen from going dark
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The day before you want to enjoy this casserole make the entire dish or at least give yourself an hour for it to rest.
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Start by greasing a 9×13″ baking dish.
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Tear up the bread and place it in the pan.
1 Large Loaf of Sour Dough Bread
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In a bowl, combine the eggs, cinnamon, milk, cream, sugars, spices and extracts.
8 Large Eggs, 1 teaspoon Cinnamon, 1/4 teaspoon Nutmeg, 2 Cups Milk, 1/2 Cup Heavy Cream, 1/4 Cup Brown Sugar, 3/4 Cup Sugar, 2 teaspoons Vanilla, 1/4 teaspoon Almond Extract
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Whisk to combine and pour over the bread, pressing gently to saturate it. Set aside.
Peaches
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Heat a medium saucepan over medium heat and add the peaches, flour (or EZ gel), brown sugar and cinnamon.
4 Peaches, 1/4 Cup Brown Sugar, 1 Tablespoon Cornabys EZ Gel, 1 Pinch Cinnamon
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Stir to combine and cook for 3 minutes or until tender and saucy in appearance, but still intact slices.
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Allow to cool while you make the topping.
Topping
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In a large bowl add the flour, sugars and cinnamon.
1 1/2 Cup Flour, 1/3 Cup Brown Sugar, 1/4 Cup White Sugar, 1/2 teaspoon Cinnamon
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Whisk together with a fork and cut in the butter until it’s well incorporated and when you grab a handful in your hand it should stick together like wet sand.
12 Tablespoons Butter
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Sprinkle the peaches over the bread and then crumble the topping over the bread mixture and cover with foil.
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Set in the fridge overnight or for 1 hour
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Heat the oven to 350 degrees the next morning, remove the foil and bake for 45 to 55 minutes.
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Serve with fresh whipped cream and or Buttermilk Syrup.
Buttermilk Syrup
Left overs will keep in the refrigerator for 3-4 days
Calories: 234kcal
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