Peach Melba Baked French Toast Breakfast Casserole Recipe
Basic overnight French toast baked with canned peaches, peach syrup, and topped with a sweet raspberry syrup. This is a recipe that is great for breakfast. It isn’t too sweet and it has lots of fruit baked throughout.
The recipe calls for canned peaches. I use homemade canned peaches. We don’t have a peach tree so I go to our local peach orchard and purchase buckets full because he only charges $0.75 per pound. I come home and can the majority and eat or bake with fresh I have on hand. You can also buy the store bought canned peaches as well for this baked French toast. If you use fresh you will need to cook the peaches down and make a syrup. For the syrup, you can use either fresh or frozen raspberries.
Cost to make this recipe.
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Peach Melba Baked French Toast
Ingredients
- 1 quart canned peaches with syrup and cut up, …[$1.87]
- 1 loaf French bread, cubed…[$2.00]
- 6 large eggs, …[$1.38]
- 1 cup milk, …[$0.23]
- ½ tsp. almond extract, …[$0.26]
- 6 oz raspberries, fresh or frozen…[$3.00]
- ½ cup white granulated sugar, …[$0.15]
- ⅓ cup water, optional…[$0]
Instructions
- In a medium bowl beat eggs, milk, extract, and peach syrup together.
- In a greased 8×8 casserole dish, spread ⅓ cut up French bread on bottom and pour ⅓ of egg mixture to soak bread.
- Evenly sprinkle some diced peaches on top of bread.
- Keep repeating bread, egg mixture, and peach layering until nothing remains.
- Press down on your layered casserole mixture to make sure all the egg and milk is soaking into the bread. Cover and refrigerate overnight.
- Preheat oven to 350 °F. Bake covered for 1 hour.
- Make syrup in a small sauce pan and combine raspberries and sugar. Heat on low until berries have broken down. For smoother consistency, use a hand blender.
- Add water if you want a thinner syrup and cook for about 15 minutes.
- Serve warm and enjoy.