005 / 100 · Slow Morning Comforts
Peach and Vanilla French Toast Bake
One 9-by-13-inch bake, cut into 6 portions Active 20 min Total 1 hr 40 min
This French toast bake pairs peach wedges with vanilla custard and torn bread. The torn edges catch a little color in the oven while the lower pieces soak up the milk and eggs. It is designed for the same morning: a twenty-minute soak gives the bread enough time to absorb the custard without requiring an overnight plan. Peaches tucked partly between the bread pieces keep the fruit present throughout the dish instead of leaving all the sweetness on top.
Start with bread that has some backbone
A plain country loaf works well because its crust and open crumb hold their shape. Bread that is a day old absorbs the custard readily without collapsing. If your loaf is very fresh, spread the torn pieces on a tray while you prepare the fruit; a few minutes of air helps, although it will not replace stale bread entirely. Avoid heavily seeded or strongly seasoned loaves. They compete with the gentle peach-and-vanilla flavor.
Fruit changes with the season
Ripe peaches should smell fragrant and yield slightly when pressed. Firm peaches need thinner wedges so they soften during baking; very soft fruit should be handled gently. Frozen peach slices are useful outside summer, but thaw and drain them thoroughly before measuring, or the custard can become watery. Canned slices packed in juice also work when well drained. The bake does not need a sugary syrup: a light maple drizzle is enough to connect the fruit and the browned bread.
Plan an overnight bake carefully
You can assemble the dish the evening before and keep it covered in the refrigerator, not on the counter. A cold baking dish and thoroughly chilled custard take longer to heat, so use the thermometer rather than the same-morning timing alone. Check that your dish is suitable for moving from refrigerator to oven, following its manufacturer’s instructions. A ten-minute rest after baking is still useful; it lets the custard settle before you cut the first portion.
Ingredients
- 1 tablespoon unsalted butter, for the dish
- 10 ounces (285 g) day-old plain country bread, torn into 1 1/2-inch pieces
- 3 medium peaches (about 450 g), pitted and cut into 1/2-inch wedges
- 5 large eggs
- 2 cups (480 ml) milk
- 1/4 cup (60 ml) pure maple syrup, plus 2 tablespoons for serving
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
- 1 tablespoon granulated sugar
Set out
9-by-13-inch baking dish, Large mixing bowl, Whisk, Wire rack, Instant-read thermometer
Allergens
Wheat, egg, milk. Check ingredient labels and substitutions.
Make it
- Butter a 9-by-13-inch baking dish. Spread the bread in the dish, tucking peach wedges evenly between the pieces.
- Whisk the eggs, milk, 1/4 cup maple syrup, vanilla, and salt in a large bowl until smooth.
- Pour the custard evenly over the bread and peaches. Press the bread down gently with a spatula, cover, and refrigerate for 20 minutes.
- Meanwhile, heat the oven to 350°F/175°C. After the soak, uncover the dish and sprinkle evenly with the tablespoon of sugar.
- Bake for 40–45 minutes, until puffed, golden at the edges, and set in the center. Verify at least 160°F/71°C in the center; cover loosely with foil if the top browns before the custard sets.
- Rest for 10 minutes on a rack. Cut into 6 portions and drizzle the remaining 2 tablespoons maple syrup over the portions.
A useful detail
The total time includes the custard soak, oven time, and ten-minute rest. For an overnight version, refrigerate the assembled dish up to 12 hours and expect 5–10 extra baking minutes from cold.
Make it your own
- Use 2 cups thawed, thoroughly drained frozen peach slices in place of fresh peaches.
- Replace the peaches with thinly sliced ripe pears and add 1/4 teaspoon cinnamon to the custard.
Keep it well
Refrigerate within 2 hours at 40°F/4°C or below for up to 4 days. Reheat covered individual portions to 165°F/74°C. Freeze portions for up to 2 months; thaw in the refrigerator before reheating.