Peach Melba French Toast Casserole

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Peach Melba French Toast Casserole

Creamy vanilla custard poured over layers of tender brioche and juicy peaches, baked, and served with a just-barely-sweet raspberry sauce. This baked French toast casserole is one for the breakfast record books!

Ready in:

  • Prep time: 30 minutes
  • Cook time: 50 minutes
  • Yield: Serves 12

The foundation of this French toast casserole is a dessert called Peach Melba. Famous, perhaps, as much for its simplicity as its beauty, Peach Melba is little more than vanilla ice cream, ripe peaches, and raspberry sauce. Occasionally, almonds are added.

The dessert was created by famed chef Auguste Escoffier and named after the opera singer, Nellie Melba, who dined in his restaurants.

Inspired by Escoffier’s flavor and textural combination of creamy vanilla custard, soft delicate peaches, and the slightly tart, sweet bite of raspberries, I created this Peach Melba French Toast Casserole.

It’s everything I love about the dessert, only made for the masses and eaten for breakfast! Although, I’m not ashamed to say, French toast casserole easily becomes bread pudding when topped with a scoop of ice cream and served after dinner.


Making French toast casserole really isn’t much different from making regular French toast. You still make a custard base out of eggs and cream, and soft bread is still soaked in the custard. The only difference is you bake it in the oven, rather than fry it on a skillet.


The good news is you have plenty of options! I would stay away from traditional American sandwich bread. It’s just not sturdy enough, and it’s usually sliced thinner than what you need for this casserole. My top picks are:

  1. Brioche
  2. Challah
  3. Crusty French bread

I like to cut my bread thick to make about 2-inch cubes, but anywhere between one and two inches is fine. Sometimes I don’t even bother with the knife. I just let my kids tear it into pieces and call it good. You can also use fresh or day-old bread. No need to remove the crust or be too precious about how you cut the bread. This is breakfast, and nobody has time for that.


I like heavy cream in anything custard-based, but if that’s too rich for your liking, feel free to go with a lighter option. Whole milk or half-and-half would work well.

If you get into the lower fat milks like 2 percent or skim milk, the custard won’t be quite as thick and could impact the texture of the dish. You may need to bake it a little longer.


Simplicity is the driving factor behind the dessert on which this French toast casserole is based. With that in mind, I first tried it with fresh peaches, leaving the skin on. My kids rejected the peaches with skin, even though they were sliced thin.

For round two I blanched the peaches, then peeled and sliced them. It worked great but was time consuming.

For my third stab at it, I used frozen peaches, which I thawed and sliced thin. I prefer this method because it was faster, and I didn’t have to worry about making sure my peaches were at the proper stage of ripeness to successfully remove the stone.


Yes, you can! I actually prefer making this the night before. Dice the bread, layer the fruit, and pour the custard over the top. Press everything down gently so each piece of bread has a good soak. Cover with aluminum foil, and keep it in the fridge overnight.

The next morning, let it sit on the countertop for about 30 minutes to take the chill off (this also helps it cook evenly). Sprinkle the top with sugar and slivered almonds, and bake!

If you’re not a planner, that’s okay too. You can also make this right before putting it in the oven. It will still wow and please everyone at the breakfast table!


The raspberry sauce is easy to make, but it does require dirtying a few extra dishes, which in my opinion is worth it. I strain the seeds out for a nice, smooth sauce, but if you don’t mind the seeds or the texture, you can skip that step.

The sauce, which isn’t overly sweet, will keep for five to seven days in the fridge and also makes a great topping for ice cream, or stirred into cocktails or mocktails (if you strained the seeds).


French toast casserole is best the day it’s baked, but it will keep covered in the refrigerator for up to four days. Just reheat it in the microwave or low oven.


Yes! You can freeze this casserole. Make it through the step where you pour the custard over the bread and fruit. Cover it with plastic wrap, then wrap it in foil. Thaw it in the refrigerator for 24 hours before baking as directed.


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You can use frozen or fresh peaches in this baked French toast. If using fresh peaches, peel them first. If using frozen, thaw them first and check the size. Most frozen peaches are cut thick. If they look to be an inch thick or more, just slice them in half lengthwise.


  • 1 large loaf brioche, challah, or crusty bread (about 21 ounces)
  • 2 tablespoons butter, softened
  • 8 ounces fresh or frozen peaches, peeled and sliced 1/2 inch thick
  • 6 ounces fresh or frozen raspberries
  • 8 large eggs
  • 2 1/3 cups heavy whipping cream
  • 3/4 cup sugar
  • 3/4 teaspoon salt
  • 1 tablespoon vanilla extract

For the topping:

  • 2 tablespoons sugar
  • 1/2 cup sliced almonds (optional)

For the raspberry sauce:

  • 10 ounces fresh or frozen raspberries
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt


1 Heat the oven to 350°F.

2 Prepare the baking dish: Generously spread 2 tablespoons of butter on the bottom and sides of a 9×13 baking dish.

3 Prepare the bread and fruit: Cut or tear the bread into 2×2-inch pieces. Place an even layer of bread on the bottom of the prepared baking dish. Dot the top of the bread with 2/3 of the raspberries, and layer all of the peach slices around the raspberries. Top with another layer of bread pieces. Tuck the remaining berries into cracks and crevices on the top of the dish.

4 Make the custard: In a large bowl, aggressively whisk together the eggs so they are one homogeneous color (about 30 seconds). Add the heavy cream, sugar, extract, and salt. Whisk aggressively together for about a minute.

Pour the custard over the bread and fruit mixture. Gently smoosh the bread down into the custard so everything is moistened.

5 Finish the casserole prep: Sprinkle the top evenly with 2 tablespoons sugar and sliced almonds.

At this point, the casserole can be baked right away, or covered and refrigerated overnight and baked in the morning. Preheat the oven to 350°F when ready to bake.

6 Bake: Bake the casserole for 50 minutes. The bread will puff up and the top should be golden with toasty bits.

7 While the casserole is baking, make the raspberry sauce: Set a fine mesh strainer over a bowl and set aside.

Set a small sauce pan over medium heat. Add frozen raspberries, sugar, vanilla, and salt. Stir occasionally while mashing the berries down with the back of a spatula, allowing the berries to release their juices while gently simmering. You don’t want this to boil or aggressively simmer, because it would reduce the sauce too much. This should only take about 5-7 minutes.

Once the berries have released their juices, pour the sauce through the fine mesh sieve, pressing down to release as much of the sauce as you can. Discard the solids.

8 Serve: Remove the French toast casserole from the oven and let rest for 10 minutes. Cut into pieces, and transfer to a plate. Drizzle each piece with raspberry sauce.

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