How to Make Fresh Peach French Toast Casserole – Farmer’s Market Week

This super easy Fresh Peach French Toast Casserole is one of my family’s favorite dishes.  You can make it with liquid egg whites for a healthier option.  Check out all my secret tips to make it as easy and yummy as possible.

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Welcome to Farmer’s Market week!  All this week I’ll be sharing super yummy recipes inspired by my visits to our local Farmer’s Market.  But that’s not all—I’ve teamed up with some of my favorite Food bloggers and will sharing their amazing recipes as well.  So make sure you keep scrolling to the end of this post for even more fresh foodie goodness!

One of my family’s favorite weekend breakfasts is French Toast casserole.  It’s such an easy recipe!  And it has so much room for variation.  Sometimes I make it with apples, sometimes with peaches, sometimes with berries.  It just depends on what we have in the house and what family’s in the mood for.

I got the original recipe from my daughter’s Disney Princess cookbook.

I’ve changed it up a bit over the years. For example, the original recipe calls for French bread but I prefer to use Challah.  Also, the original recipes suggests soaking the bread overnight, but I never remember and it still tastes amazing!!! So I skip that step.

I first made this recipe with fresh Farmer’s Market peaches last summer and my family went crazy! They ate almost the whole casserole dish in one sitting!

So I decided to make it again for Farmer’s Market week.  The fresh Farmer’s Market peaches really make a difference.  They’re soo sweet and delicious.

But if you can’t find any in season, you can always use Frozen peaches. Frozen peaches are picked right at the height of sweetness, so it’s the next best thing. Don’t feel guilty for using frozen.

Tip:  If you do use frozen peaches, just pop them in the microwave for about 20 seconds so  they’re soft enough to cut into smaller pieces.

Note about the bread:  We always use our leftover Challah from our Friday night dinner.  Most challah loaves are around 16 oz so half is about 8 oz.  if you can’t find challah loaf, you can also use challah rolls, which can be found at most Whole Foods or grocery store bakeries.

Or for a healthier option–you can use whole grain bread.  I love this low-carb one from Dave’s Killer Bread.  

Scroll down to the end of this recipe for a Printable Recipe Card. 

Ingredients:

½ Loaf of Challah bread  ~ 8-10 oz (you want enough bread to cover the casserole dish)

About 3 peaches (if you use frozen, use about 2-3 cups)

1/3 cup brown sugar

1 teaspoon cinnamon

6 large eggs or 1 cup liquid egg whites

1 ¼ cup milk

1 ½ teaspoons vanilla

Baking spray

Optional:  1-2 apples

Optional:  chopped pecans

Optional:  maple syrup as topping

When I set out to make this recipe, I was just focusing on peaches as the special ingredient. But one of my daughters really wanted me to add some apples, so I did.  (I’m listing it as Optional in the ingredient list).  They go really well with the peaches.  I never cut off the skin and my kids actually prefer it that way which makes me happy since it adds extra nutrients.

Healthier substitutes:

• Use a whole grain bread instead of challah
• Use liquid egg whites instead of whole eggs.

Steps:

Preheat the oven to 350 degrees.

Use a nonstick baking spray to grease a 9 X 13 in casserole dish.

Break apart the bread and place in the casserole dish.  Make sure the bread covers the bottom of the dish.

In a small bowl, mix together the brown sugar and cinnamon then sprinkle over the bread.

Cut up the peaches and any other fruit you want to use. (I added some extra apple).  Add to the casserole dish.

In a mixing bowl, whisk together the eggs, milk, and vanilla extract.  Pour the egg mixture evenly over the bread.

Take a spoon and mix the bread and the egg mixture.  Make sure each piece gets covered and wet.

If you would like to add pecans, do it after you are done mixing so they stay on the top.

Cover the casserole dish with aluminum foil and bake at 350 degrees for 20 minutes. At 20 minutes, remove the aluminum foil and bake for an additional 25 minutes.

Take the casserole dish out of the oven and let cool for about 5 minutes.

Enjoy!

Looking for more great breakfast ideas?

Check out these yummy recipes:

Strawberry Almond butter Breakfast Cookies

Perfect Low Fat French Toast in 5 Easy Steps!

Don’t forget to Pin this for Later!

And keep reading below for the delicious Farmer’s Market Recipes from my amazing Food Blogger friends.

Monday’s Farmers Market Week Recipes

• Air Fryer Kale Chips by Blogghetti
• Blueberry Peach Coffee Cake by Making Miracles
• Brown Butter Peach Scones by The Spiffy Cookie
• Corn and Tomato Salad by A Kitchen Hoor’s Adventures
• Fresh Peach French Toast Casserole by Our Sutton Place
• Grandma’s Banana Cake by Family Around the Table
• Grilled Double Cherry Naan Bread Dessert by The Freshman Cook
• Grilled Zucchini & Pesto Pizza by Jolene’s Recipe Journal
• Kohlrabi and Radish Slaw by Savory Moments
• Mexican Street Corn Salad by Books n’ Cooks
• Peach and Strawberry Salad by A Day in the Life on the Farm
• Peach Upside Down Cake by Red Cottage Chronicles
• Roasted Spaghetti Squash with Parmesan & Parsley by Intelligent Domestications
• Shrimp Salad with Bibb Lettuce, Tomatoes, and Peas by Karen’s Kitchen Stories
• Skillet Lemon Parmesan Chicken with Zucchini and Squash by Hezzi-D’s Books and Cooks
• Tart Apple Galette with Cinnamon Crumble by Cheese Curd In Paradise
• Watermelon Salsa by Kate’s Recipe Box
• Zucchini and Tomato Tian by Palatable Pastime

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HI! I’m a Shana, self-proclaimed Media Mixologist, wife, and mom to two little girls. I love to mix up cocktails of crafts, recipes, wellness, family and business with just the right amount of sparkle to help you shine everyday. So, grab a glass, and let’s celebrate the cocktail of life!