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Delicious Peaches and Cream Baked French Toast served on a plate

Peaches and Cream Baked French Toast

A delightful baked French toast dish with creamy custard, sweet peaches, and a hint of spice, perfect for breakfast or brunch.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the French Toast
  • 1 loaf French bread Ideal for soaking up that creamy egg mixture.
  • 2 cups Chopped peaches Fresh or frozen will add delightful sweetness.
  • 8 oz Cream cheese Ensures a rich, creamy texture.
  • 6 large Eggs The base of our custard.
  • 2 cups Milk Whole milk is recommended for richness.
  • 1 cup Heavy cream Adds richness and a silky texture.
  • 1/2 cup Sugar Balances the flavors.
  • 2 teaspoons Vanilla Pure vanilla extract is best for flavor.
  • 1/2 teaspoon Cinnamon Warms the dish with its comforting spice.
For the Topping
  • 1 cup All-purpose flour Forms the base of our crumbly topping.
  • 1/2 cup Light brown sugar Gives a deeper sweetness.
  • 1 teaspoon Cinnamon Adds extra flavor to the topping.
  • 1/4 teaspoon Nutmeg A pinch elevates the flavors.
  • 1/4 teaspoon Salt Provides balance to the sweetness.
  • 1/2 cup Butter Chilled creates the perfect crumb texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cut the French bread into 1-inch cubes and place them in a greased 9×13-inch baking dish.
  3. In a mixing bowl, blend the cream cheese with a hand mixer until creamy.
  4. Add the eggs, milk, heavy cream, sugar, vanilla, and cinnamon, and mix until fully combined.
  5. Pour the mixture over the bread cubes, ensuring they are well soaked. Gently fold in the chopped peaches.
  6. In another bowl, mix together the flour, brown sugar, cinnamon, nutmeg, and salt. Cut in the chilled butter until you achieve a crumbly texture.
  7. Sprinkle the topping over the French toast mixture.
  8. Bake for 45-55 minutes, or until the top is golden brown and the custard is set. Let it cool slightly before serving.

Notes

Use day-old bread for the best absorption; experiment with other fruits. This dish can be prepared the night before for convenience.
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