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Overnight Peaches-And-Cream French Toast

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“I found this in All You magazine. You can use peaches, cherries or any other canned fruit with it. I haven't tried it yet, but it sounds great enough to share.”
READY IN:
1hr 15mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Butter a 9-by-13 inch baking dish. Arrange bread in a tight, flat layer in dish.
  2. In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread.
  3. Arrange peaches on top and sprinkle with brown sugar and cinnamon.
  4. Cover tightly and refrigerate for at least 8 hours.
  5. Remove baking dish from refrigerator 30 minutes before baking.
  6. Preheat oven to 350 degrees.
  7. Pour cream into a small saucepan. Bring to a boil over high heat. Cook until reduced by half, about 10 minutes.
  8. Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes.
  9. Let stand for 10 minutes before serving.

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