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.
Whether you’re craving a sweet breakfast or a savory , this baked french toast dish is a must. Oven baked french toast is one of my favorite breakfasts of all time. I love a good breakfast with fresh fruit, warm layers of bread and a pecan, brown sugar and oat topping. Bake this for the family and enjoy it with a warm cup of coffee, tea or juice.
Bake this meal ahead of time eat it throughout the week. Breakfast is the most important meal of the day, so make it special. My mom has been making this recipe since I was little. Every Christmas morning, we’d wake up to the smell of this dish in the oven. As we got older, we most looked forward to breakfast before presents. Now, we travel home for the holidays and sleep over the night before. Not much has changed, and that’s a good thing. I’ve added the addition of fruit and oats to her classic recipe. A few sprinkles of chocolate chunks really makes this a sweet dish.
To make this french toast bake, start the night before. Simply slice the bread and line a 9 X 13 baking dish with bread slices. Top it with half of the cinnamon and sugar peaches. Now that the peaches are stuffed in between the french toast, add another layer of sliced french bread.
Toss the blueberries with a little sugar and sprinkle on top with the rest of the sugared peaches. In a separate bowl, mix the eggs and milk together. Add some peach juice for extra flavor. Stir in pure maple syrup, cinnamon and nutmeg spices. Stir in vanilla extract.
Pour mixture over the top of the french toast. Cover with foil and refrigerate over night.
Preheat oven to 350 degrees F. Top make the topping, combine butter and brown sugar and mix by hand. Add in maple syrup/corn syrup. Stir in pecans and oats. Top the french toast with topping and sprinkle chocolate chips if desired. cover with foil and bake for 40 minutes.
Blueberry Peach Baked French Toast
- 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
- 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
- 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.