Peaches and Cream French Toast Casserole


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An easy make-ahead french toast casserole that features peaches and smooth, creamy cheese. A company worthy dish.

Peaches and Cream French Toast Casserole

So it is the last hurrah of summer this weekend and I have an easy but fancy brunch recipe for your lazy weekend. Or maybe it’s a crazy weekend, but don’t worry, this casserole is super easy! For me it’s going to be a relaxing weekend. I planned it that way on purpose, because September is going to be a crazy month, all exciting things of course. (especially some exciting blog things!) To celebrate the last big weekend of summer, I am sharing a french toast casserole featuring all the summery goodness of peaches.

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Peaches and Cream French Toast Casserole

This recipe is easy. It starts with a cubed bread,  then is doused with cream and eggs, generously sprinkled with peaches, and finished off with smooth maple cream cheese layer on top. Not complicated, but absolutely delicious; the best way to celebrate summer! Celebrate and enjoy it as much as you can, because it’s almost September, and with September comes fall, and pumpkin, and apples, and caramel and…, and… I can’t wait! But I’m getting ahead of myself. So enjoy this casserole, but stay tuned for some awesome fall recipes starting next week!

Peaches and Cream French Toast Casserole

Psst. If you’re looking for more breakfast recipes, this Amish Breakfast Casserole is a great way to start your morning.

Peaches and Cream French Toast


  • 8 cups cubed day old bread
  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 8 eggs
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 3 cups diced peaches
  • 4 oz cream cheese softened
  • 2 T maple syrup
  • 1 egg


  • Grease a 9 x 13 in baking pan. Sprinkle the cubed bread in the bottom of the pan. In a large bowl, beat together cream, milk, eggs, vanilla, cinnamon and nutmeg. Pour over the bread. Sprinkle the diced peaches on top.
  • In a medium bowl, beat together the cream cheese and maple syrup until smooth, beat in egg. Spoon the cream cheese mixture over the peaches. Cover and refrigerate at least 8 hours or overnight.
  • Preheat oven to 350 F. Bake uncovered for 40-50 minutes or until set. If it browns too quickly, cover loosely with a piece of foil. Serve warm with additional maple syrup.
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Peaches and Cream French Toast Casserole

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