I love that we are starting to get fresh peaches from the local farmers and there’s nothing like peaches and fresh whipped cream. If you’ve never made your own, well you have missed out. I love everything about fresh whipped cream including (and I know this is a little silly) knowing that some sweet dairy farm here in Utah worked hard just for you and I. It’s why I teamed up with the Dairy Council a year ago to talk about delicious dairy products.

I wait all summer for the farm stands to start carrying peaches and as soon as they do I’m all over it like flies on a porta potty….er that’s gross but I’m all over it, and that’s the point. This Peach Cobbler French Toast Casserole is seriously the perfect breakfast to celebrate such a lovely, luscious fruit.

Watch this French Toast Casserole Be Made…

Good heavens, just look at all of that buttery cobbler, crumble topping and it’s swimming in our favorite buttermilk syrup. Mmmmm, buttermilk syrup. Shall we have a moment of silence for the world’s best syrup? Even my Aunt Jemima lovin’ husband (no joke, he’d rather have store bought than homemade maple syrup) prefers buttermilk syrup over all else. It’s fantastic.

How to Make Peach Cobbler French Toast Casserole

We’ve adopted the tradition, like many of you have, of Saturday morning breakfast. We sleep in, make something crazy delicious and sit around the table taking our time to eat and just chat with each other. We love Saturday mornings. This recipe actually starts Friday so I just have to bake it on Saturday.

Just tear up day old french bread, either a loaf of homemade french bread or a store-bought loaf, and pour over your milk mixture. Meanwhile cook the peaches all tender and cinnamon-y and dump over the top. Our girls like to prepare the crumb mixture because they can just smash everything together and then pick up handfuls to sprinkle over the entire dish. I cover everything and place it in the fridge overnight!

The next morning we bake everything until hot and bubbly, and serve with fresh whipped cream and sometimes I’ll whip up the buttermilk syrup too to make it really over the top. The whole time we are all in the kitchen laughing about funny things that happened during the week like our little one pretending to be “pwegenant” and both girls are giggling as they put on dances for us. It’s pretty much awesome. It’s such a slow, happy moment for us. Plus it’s something that happens regardless of school being in or whatever is keeping us busy all week. No matter what we at least get Saturday breakfast together. Gosh, I wish it was Saturday already.

Are Peaches Healthy?

Peaches have many health benefits.

Peaches are high in dietary fiber.

They are low carbohydrate, and contain abundant vitamins, including vitamin C, vitamin A, vitamin E, and niacin.

They are also a good source of many minerals, such as, potassium, copper, manganese, and phosphorous.

What are the Best Peaches for Baking?

You want to find freestone peaches because they are sweeter and easier to work with. For a list of my favorite freestone peaches, head to our peach cobbler post!

Can French Toast Casserole Be Prepared Ahead?

You can prepare french toast casserole up to the point of baking it.

Then cover with foil and refrigerate until ready to bake.

What Can You Substitute For Sweetened Condensed Milk?

You can substitute evaporated milk for sweetened condensed milk by adding sugar.

For each cup of sweetened condensed milk, use 5 fluid ounces of evaporated milk and ¾ of a cup of granulated sugar.

More Breakfast Casseroles to Try…

Peach Cobbler French Toast Casserole

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Servings: 18
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Description

This Peach Cobbler French Toast Casserole is seriously the perfect breakfast to celebrate such a lovely, luscious fruit.

Ingredients 

French Toast Casserole

  • 1 Large Loaf of Sour Dough Bread
  • 8 Large Eggs
  • 1 Teaspoon Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 2 Cups Milk
  • 1/2 Cup Heavy Cream
  • 2 Teaspoons Vanilla
  • 1/4 Teaspoon Almond Extract
  • 3/4 cUP Sugar
  • 1/4 Cup Brown Sugar

Peach Filling

  • 4 Peaches, chopped with skin on
  • 1/4 Cup Brown Sugar
  • 1 Tablespoon Cornabys EZ Gel, or 2 tablespoons flour
  • 1 Pinch Cinnamon

Crumb Topping

  • 1 1/2 Cup Flour
  • 12 Tablespoons Butter, cold, cut in small pieces
  • 1/2 Teaspoon Cinnamon
  • 1/3 Cup Brown Sugar
  • 1/4 Cup White Sugar
  • Buttermilk Syrup

Instructions

  • The day before you want to enjoy this casserole make the entire dish or at least give yourself an hour for it to rest.
  • Start by greasing a 9×13" baking dish.
  • Tear up the bread and place it in the pan.
    1 Large Loaf of Sour Dough Bread
  • In a bowl, combine the eggs, cinnamon, milk, cream, sugars, spices and extracts.
    8 Large Eggs, 1 Teaspoon Cinnamon, 2 Cups Milk, 1/2 Cup Heavy Cream
  • Whisk to combine and pour over the bread, pressing gently to saturate it. Set aside.

Peaches

  • Heat a medium saucepan over medium heat and add the peaches, flour, brown sugar and cinnamon.
    4 Peaches, 1/4 Cup Brown Sugar, 1 Tablespoon Cornabys EZ Gel, 1 Pinch Cinnamon
  • Stir to combine and cook for 3 minutes or until tender and saucy in appearance, but still intact slices.
  • Allow to cool while you make the topping.

Topping

  • In a large bowl add the flour, sugars and cinnamon.
    1 1/2 Cup Flour, 1/3 Cup Brown Sugar, 1/4 Cup White Sugar, 1/2 Teaspoon Cinnamon
  • Whisk together with a fork and cut in the butter until it’s well incorporated and when you grab a handful in your hand it should stick together like wet sand.
    12 Tablespoons Butter
  • Sprinkle the peaches over the bread and then crumbe the topping over the bread mixture and cover with foil.
  • Set in the fridge overnight or for 1 hour
  • Heat the oven to 350 the next morning, remove the foil and bake for 45 to 55 minutes.
  • Serve with fresh whipped cream and or Buttermilk Syrup.
    Buttermilk Syrup

Notes

You can use fresh or frozen peaches
Left overs will keep in the refrigerator for 3-4 days

Nutrition

Serving: 1gCalories: 234kcalCarbohydrates: 35gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 55mgSodium: 210mgPotassium: 122mgFiber: 1gSugar: 15gVitamin A: 316IUVitamin C: 1mgCalcium: 59mgIron: 2mg
Author: Sweet Basil
Course: 300 + Back to School Recipes Every Kid Loves

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