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Blueberry Peach Baked French Toast

Fresh blueberry and peaches stuffed between two layers of baked french toast with a brown sugar and butter oat topping with chocolate chunks.  Make this the night before and bake it in the oven for breakfast.
Blueberry Peach Baked French Toast

Indulge in a delightful morning treat with this Blueberry Peach Baked French Toast, featuring layers of soft bread stuffed with fresh blueberries and peaches, all beneath a crumbly brown sugar and oat topping with rich chocolate chunks. This recipe, ideal for a weekend brunch or a special breakfast occasion, is easy to prepare and offers a perfect balance of fruity sweetness and indulgent chocolate.

Fresh, juicy peaches and blueberries create a burst of flavor with each bite, complemented by the warmth of cinnamon and nutmeg. The brown sugar and butter oat topping provides a satisfying texture contrast, while the optional addition of chocolate chunks adds a touch of luxury to this homely dish.

What is Baked French Toast?

Baked French Toast is a casserole-style breakfast dish where slices of French bread are soaked in a sweet custard mixture and then baked until golden and puffed. It often includes additions like fruit, nuts, and syrups, and is served warm, sometimes with additional toppings like powdered sugar, whipped cream, or more syrup.

This Blueberry Peach version takes the classic comfort food to new heights with its layers of fresh fruit and decadent topping.

Baked Blueberry Peach French Toast

How to Make Blueberry Peach Baked French Toast 

Creating this sumptuous breakfast dish is a multi-step process, but it’s simple enough for any home cook to tackle:

  1. Prepare Bread Layers: Slice the French bread and arrange two layers in a baking dish, interspersing with diced peaches.
  2. Add Fruits: Sprinkle the diced peaches and fresh blueberries between the bread layers.
  3. Create Custard Mixture: Whisk together eggs, milk, peach juice, maple syrup, vanilla extract, cinnamon, and nutmeg.
  4. Soak Bread: Pour the custard mixture over the bread layers and let it soak overnight in the refrigerator.
  5. Make Topping: Combine butter, brown sugar, oats, and syrup to create a thick topping. Add in the pecans and chocolate chunks.
  6. Bake: Top the soaked bread with the oat mixture and bake until golden.
Blueberry Peach French Toast Bake

Why Use Overnight Soaking?

Soaking the French toast overnight allows the bread to fully absorb the custard mixture, resulting in a more tender and flavorful dish. It also makes the morning preparation a breeze – simply make the topping and bake.

Ingredients in Blueberry Peach Baked French Toast

  • French Bread: Forms the base of the casserole.
  • Eggs: Bind the custard mixture.
  • Half & Half: Adds creaminess to the custard.
  • Peach Juice: Provides moisture and peach flavor.
  • Maple Syrup: Sweetens the custard naturally.
  • Cinnamon & Nutmeg: Spice up the dish.
  • Peaches & Blueberries: Offer fresh fruitiness.
  • Butter, Brown Sugar, Oats: Combine for the crumbly topping.
  • Pecans: Add crunch and nuttiness.
  • Chocolate Chunks: Optional for chocolate lovers.

Baking and Serving Tips

  • Baking Dish: Use a 9×13-inch baking dish for optimal space.
  • Serving: Serve warm with additional maple syrup or powdered sugar if desired.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. To reheat, place in a warm oven until heated through.

Enjoy your homemade Blueberry Peach Baked French Toast, a breakfast that promises to start your day on a deliciously sweet note!

Updated 11/2023

Blueberry french toast

Blueberry Peach Baked French Toast

Fresh blueberry and peaches stuffed between to layers of baked french toast with a brown sugar and butter oat topping with chocolate chunks
No ratings yet
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast
Servings 12 -18

Ingredients
  

  • 1 + 1/2 loafs french bread , cut into 1/4 inch – 1/2 inch thick
  • 6 eggs
  • 1 + 3/4 cup half & half milk/cream
  • 1/2 cup peach juice
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon , divided
  • 1/8 teaspoon nutmeg
  • 1 large can whole peaches
  • 1 cup blueberries
  • 4 tablespoons sugar
  • Topping
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 cup pecans , chopped
  • 1/2 cup old fashioned oats
  • 2 tablespoons dark corn syrup OR maple syrup
  • 1/2 cup semi-sweet chocolate chunks or chips – optional

Instructions
 

  • Cut french bread into 1/4 inch to 1/2 inch thick slices and place in 9 X 13 baking dish. This french toast bake has to layers so cut smaller if needed to fit 2 layers of bread. Arrange bread on bottom layer and cut enough for the a second layer. Dice peaches into small cubes. Sprinkle with 3 tablespoons sugar and 1/2 tablespoon cinnamon. Rinse blueberries and sprinkle with 1 tablespoon sugar. Sprinkle half the diced peaches on top of the bottom layer of bread. Add second layer of bread. Sprinkle the top layer with peaches and blueberries.
  • In a large bowl, add eggs and whisk. Stir in milk, peach juice and maple syrup and whisk. Stir in vanilla extract, cinnamon and nutmeg. Pour over the top of the french toast. Sprinkle with more cinnamon if desired. Cover with foil and refrigerate overnight.
  • Preheat oven to 350 degrees F. To make the topping, in a medium bowl, combine butter, brown sugar, oats and syrup and mix well to combine. Stir in chopped pecans. Topping will be thick. Drop topping in clumps over the top of the french toast. You can also take some topping and pat it down with your hand and lay it over the top in sections until all the topping is gone. Sprinkle with chocolate chunks, if desired. Cover with foil and bake for 40 minutes.

Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.

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I'm Jessica. Our approachable and enjoyable recipes aim to encourage people to cook and find joy in the kitchen. We believe that cooking should be a pleasurable experience. Thank you for joining us, and we hope you'll find inspiration and happiness in our recipes.

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