Raspberry Peach Baked French Toast Recipe

Why You’ll Love This Recipe

This baked French toast is a beautiful and flavorful make-ahead option that takes the stress out of morning prep. The combination of peaches and raspberries offers a perfect balance of sweet and tart, while the baked custard creates a creamy interior with crispy edges. It’s easy to prepare the night before, customizable with different fruits or toppings, and ideal for feeding a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bread (French bread, brioche, or challah, cut into cubes)
• Fresh or frozen peaches (sliced)
• Fresh or frozen raspberries
• Eggs
• Whole milk or half-and-half
• Heavy cream
• Vanilla extract
• Ground cinnamon
• Sugar (granulated or brown)
• Salt
• Butter (for greasing the baking dish)
• Optional: powdered sugar or maple syrup for serving

Directions

1. Prepare the baking dish: Grease a 9×13-inch baking dish with butter. Spread half the bread cubes into the dish.
2. Add the fruit layer: Layer half of the sliced peaches and raspberries over the bread. Repeat with the remaining bread and fruit to create two layers.
3. Make the custard: In a large bowl, whisk together the eggs, milk, cream, vanilla, cinnamon, sugar, and salt until well combined.
4. Pour the custard: Pour the egg mixture evenly over the bread and fruit, pressing down gently to help the bread absorb the liquid.
5. Chill: Cover the dish and refrigerate for at least 2 hours or overnight for best results.
6. Bake: Preheat oven to 350°F (175°C). Uncover and bake for 45–50 minutes, or until the top is golden brown and the center is set.
7. Serve: Let rest for 5–10 minutes before serving. Dust with powdered sugar or drizzle with maple syrup if desired.

Servings and timing

This recipe makes 8 servings.
Preparation time: 15 minutes
Chilling time: 2 hours to overnight
Cook time: 50 minutes
Total time: 1 hour 5 minutes (plus chilling)

Variations

• Berry medley: Use a mix of berries like blueberries and blackberries along with or instead of raspberries.
• Almond twist: Add almond extract to the custard and sprinkle slivered almonds on top before baking.
• Lemon zest: Mix in a teaspoon of lemon zest for added brightness.
• Crumble topping: Add a brown sugar-oat crumble for a crisp topping.
• Make it dairy-free: Use almond milk and coconut cream, and a dairy-free bread alternative.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 3 days.
Reheat individual portions in the microwave for 30–45 seconds or warm in a 325°F (160°C) oven until heated through.
To freeze, wrap portions tightly and store for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Can I use frozen fruit?

Yes, frozen peaches and raspberries work well. No need to thaw—just layer them in frozen to avoid excess moisture.

What kind of bread is best?

Brioche, challah, or French bread are ideal because they’re sturdy and absorb the custard without falling apart.

Can I make this without refrigerating overnight?

Yes, but letting it sit for at least 30 minutes helps the bread soak up the custard better.

How do I prevent the top from over-browning?

Cover loosely with foil after 30 minutes if the top is browning too quickly.

Can I use canned peaches?

Yes, just drain them well before using. They work well in place of fresh or frozen peaches.

Can I make this ahead for a brunch party?

Absolutely. Assemble the night before and bake the next morning for an easy and delicious brunch dish.

Is this dish overly sweet?

It’s mildly sweet. You can adjust the sugar in the custard and toppings to your taste.

Can I use non-dairy milk?

Yes, almond milk, oat milk, or soy milk can all be used in place of dairy milk and cream.

How do I know when it’s done baking?

The center should be puffed and set, and a knife inserted should come out mostly clean.

What toppings go well with this?

Powdered sugar, maple syrup, whipped cream, or a drizzle of fruit compote are all delicious options.

Conclusion

Raspberry Peach Baked French Toast is a beautiful and delicious way to start the day. With its rich custard base, sweet peaches, and tangy raspberries, this baked dish is as comforting as it is impressive. Whether you’re making it for a holiday morning or a simple weekend brunch, it’s sure to delight everyone at the table.

Raspberry Peach Baked French Toast Recipe

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Raspberry Peach Baked French Toast is a make-ahead breakfast casserole layered with sweet peaches, tart raspberries, and soft bread soaked in a creamy cinnamon-spiced custard. Perfect for brunch or holiday mornings.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes (plus chilling)
• Yield: 8 servings
• Category: Breakfast, Brunch
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 loaf French bread, brioche, or challah, cut into 1-inch cubes (about 8 cups)
• 2 cups sliced fresh or frozen peaches
• 1 cup fresh or frozen raspberries
• 6 large eggs
• 1 1/2 cups whole milk or half-and-half
• 1/2 cup heavy cream
• 1/2 cup granulated sugar or brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon butter (for greasing)
• Optional: powdered sugar or maple syrup for serving

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Instructions

1. Grease a 9×13-inch baking dish with butter. Spread half the cubed bread in the dish.
2. Layer half of the sliced peaches and raspberries over the bread. Repeat with the remaining bread and fruit to create two layers.
3. In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
4. Pour the custard evenly over the bread and fruit, pressing down gently to help the bread absorb the liquid.
5. Cover the dish and refrigerate for at least 2 hours or overnight.
6. Preheat oven to 350°F (175°C). Uncover and bake for 45–50 minutes, or until golden brown and the center is set.
7. Let rest for 5–10 minutes. Serve warm with powdered sugar or maple syrup if desired.

Notes

• For a crunch topping, sprinkle a brown sugar-oat crumble before baking.
• No need to thaw frozen fruit—use directly from frozen to prevent excess moisture.
• Use almond extract and slivered almonds for an almond variation.
• Best made with day-old bread for ideal texture.
• Cover with foil mid-baking if top browns too quickly.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 18g
• Sodium: 310mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 155mg