Description

This Overnight French Toast with Peaches and Cream is a luscious, make-ahead breakfast casserole that combines thickly sliced French bread soaked in a sweet egg white and milk mixture, layered with juicy no-sugar-added peaches, and baked until golden and tender. Topped with a silky reduced cream sauce and optional whipped topping, this comforting dish is perfect for leisurely mornings or special occasions.

Ingredients

Scale

For the French Toast:

18 ounces (510 grams) French bread, thickly sliced (1 loaf)
1½ cups (280 grams) egg whites (All Whites Brand recommended or 8 separated large eggs)
2 cups (454 grams) skim or almond milk
¼ cup (50 grams) granulated sugar
1 teaspoon (4 grams) pure vanilla extract

For the Peach Topping:

38 ounces (1,077 grams) no sugar added sliced peaches, drained (2 19-ounce jars)
½ cup (107 grams) dark brown sugar
½ teaspoon ground cinnamon

For the Cream Sauce and Garnish:

1 cup (227 grams) heavy cream
1 cup (60 grams) whipped topping, thawed, such as Cool Whip (optional)

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Instructions

Prepare the Baking Dish: Spray a 9×13-inch baking pan with nonstick spray to prevent sticking during baking.
Layer the Bread: Arrange the thick slices of French bread in a tight, flat layer in the prepared pan, making sure the slices are close together to absorb the custard fully.
Mix Brown Sugar and Cinnamon: In a small bowl, combine the dark brown sugar and ground cinnamon. Set aside for topping.
Make the Custard Mixture: In a large bowl, whisk together the egg whites, skim or almond milk, granulated sugar, and vanilla extract until well blended and smooth.
Soak the Bread: Pour the custard mixture evenly over the arranged bread slices, ensuring all bread is soaked.
Add Peach Topping: Arrange the drained sliced peaches evenly over the soaked bread, then sprinkle the brown sugar and cinnamon mixture on top.
Refrigerate Overnight: Cover the baking pan tightly with a lid, plastic wrap, or aluminum foil and refrigerate for at least 8 hours to allow the flavors to meld and bread to absorb the custard.
Preheat Oven and Bring to Room Temperature: Remove the dish from the refrigerator 30 minutes before baking to let it come to room temperature. Preheat your oven to 350°F (175°C).
Prepare Cream Sauce: Pour the heavy cream into a small pan and heat over high until boiling. Reduce heat to low and simmer the cream until it reduces by half, about 10-12 minutes, stirring occasionally.
Drizzle and Bake: Drizzle the reduced cream sauce evenly over the peaches. Bake the casserole uncovered in the preheated oven until the top is lightly browned and the custard is set, about 50-55 minutes.
Rest and Serve: Let the baked French toast casserole stand for 10 minutes before serving. Optionally, top with whipped topping for a creamy finish.

Notes

Spray the baking dish with nonstick spray before assembling to ensure easy serving.
Arrange the bread slices as close together as possible to minimize gaps and achieve even custard soaking.
Use a tight-fitting lid, plastic wrap, or foil to cover the dish during refrigeration to prevent odors and dryness.
Allow the casserole to warm slightly before baking for even cooking; avoid baking directly from very cold.
If the casserole browns too quickly, loosely cover with foil during the last few minutes of baking.
Use peaches packed in water or syrup, drained well; fresh peaches are not recommended as they require longer baking to soften.
Whipped cream can be homemade or store-bought; it adds a nice creamy touch.
Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat gently in a 350°F oven until warmed through.

Nutrition

Serving Size: 1 slice (approximately 1/8 of casserole)
Calories: 230
Sugar: 12g
Sodium: 180mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 8g
Cholesterol: 15mg