Dress up your french toast with this raspberry peach baked french toast recipe. A make-ahead dish that you can toss in the oven come morning, for a sweet breakfast.
- 1 large loaf of crusty French bread (you can also use other crusty artisan bread ie: challah, Italian etc..) Best if dried out. I left the loaf out for two days to dry.
- 2 cups of sliced peaches (cut each slice in half or thirds up to you)
- 1 container raspberries 6oz
- 1 block cream cheese 8oz, cut into cubes
- 10 eggs
- 2 cups heavy cream
- 3/4 tsp cinnamon
- 1/2 cup sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract (optional)
- Powdered sugar
- Spray a 9″x12″ baking dish with non-stick cooking spray, set aside.
- Cut your French loaf into chunks/cubes about 1-2 inch square.
- Add half of your French bread to the bottom of pan and spread raspberries and peaches (save some for the topping) and the cubed cream cheese.
- To with the remaining French bread and press down on the top layer to flatten.
- In a large bowl mix eggs, cream, cinnamon, vanilla extract (if using), maple syrup and sugar and pour so that it covers most of the top layer. Some pieces sticking out is fine and it shouldn’t be a pool of liquid. The bread will soak in the mixture (hence why a crusty, dried out bread works so well)
- Cover with tin foil, press down again on the top layer.
- Refrigerate overnight.
- Remove from the fridge 30 minutes before baking.
- Preheat your oven to 350 and place covered French toast casserole in and bake for 30 minutes. Remove tin foil and bake for another 30 minutes until tops turn golden and center is set (no liquid).
- Remove from oven and cool slightly before you sprinkle with powdered sugar.
- Serve with maple syrup.
Top with fresh raspberries and the powdered sugar. You can also add more sliced peaches if you like. You can also use fresh peaches when in season in the casserole itself.
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