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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.

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

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

Find it online: https://thefamilycooking.com/raspberry-peach-baked-french-toast-recipe/