Overnight Peaches and Cream French Toast
I made this one weekend and it quickly became a family request and favorite.
I made this one weekend and it quickly became a family request and favorite.
- Carbohydrate 22.2066984013637 g
- Cholesterol 235.729333342963 mg
- Fat 8.79013296941592 g
- Fiber 0.587204020182292 g
- Protein 10.5426951676413 g
- Saturated Fat 3.60642610500194 g
- Serving Size 1 1 serving (123g)
- Sodium 239.969200012741 mg
- Sugar 21.6194943811814 g
- Trans Fat 1.19774442353202 g
- Calories 209 calories
Step-by-step
- Grease a 9-by-13-inch baking dish with nonstick spray.
- Slice bread and lay in a tight, flat layer in dish.
- In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread.
- Arrange peaches on top and sprinkle with brown sugar and cinnamon.
- Cover tightly and refrigerate for at least 8 hours.
- Remove baking dish from refrigerator 30 minutes before baking.
- Preheat oven to 350°F.
- Pour cream into a small pan; bring to a boil over high heat.
- Cook until reduced by half, about 10 minutes.
- Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes.
- Let stand for 10 minutes before serving.
Swapping the traditional French loaf for a sturdy brioche or challah introduces a higher butter and egg content that alters the final crumb structure, absorbing the dairy mixture without collapsing into mush. Preparing casseroles that sit overnight demands rigorous attention to moisture management. The single most common failure in baked french toast is placing the dish directly from a 34-degree refrigerator into a 350-degree oven, which shocks the glassware and creates an uneven gradient where the edges burn before the center sets. Pull the dish from cold storage thirty minutes prior to heating to normalize thermal transfer. Whisking the eggs thoroughly with the milk ensures the proteins emulsify correctly, preventing a scrambled-egg texture from forming at the bottom of the 9-by-13-inch baking pan. When reducing the heavy cream, watch for the bubbles to tighten and coat the back of a spoon, signaling that excess water has evaporated and leaving behind concentrated dairy solids that will brown properly under heat. Canned fruit packed in juice requires thorough draining through a fine-mesh strainer; excess liquid pooling on the bread will sabotage the crust formation during the forty-five to fifty-five minute bake time. Dietary adaptations remain straightforward here, as plant-based milks and heavy cream alternatives substitute seamlessly at a one-to-one ratio provided they contain adequate fat content to support the custard coagulation. Allowing the finished dish to rest for ten minutes off the heat stabilizes the starches, making clean slices possible without tearing the softened interior.
