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Day-old bread soaks up cinnamon custard around soft peach slices in this baked French toast. A covered first bake warms the center, and an uncovered finish gives the exposed bread edges color.
Ingredients
- 350 g day-old bread cubes
- 400 g drained peach slices
- 4 large eggs
- 450 ml whole milk
- 70 g brown sugar
- 40 g melted butter
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ¼ tsp salt
Method
- Heat oven to 180°C / 350°F. Grease a 23 × 33 cm baking dish with a little of the measured butter. Spread bread cubes and drained peaches evenly in the dish.
- Whisk eggs, milk, brown sugar, remaining melted butter, cinnamon, vanilla and salt. Pour evenly over the bread.
- Press the bread gently into the custard. Let soak 20 minutes while the oven finishes heating, pressing dry corners down once more halfway through.
- Cover loosely with foil and bake 20 minutes. Uncover and bake another 20–25 minutes until golden and the custard in the middle is set.
- Check the center reaches 71°C / 160°F and no liquid custard remains beneath the bread.
- Rest 20 minutes before serving in eight portions. The top should have crisp edges and the inside should be soft and custardy.
- Refrigerate cooled leftovers within two hours for up to three days. Reheat covered until hot throughout.
Use bread with some structure
A sturdy day-old loaf holds its shape better than very soft fresh sandwich bread. Cut similar-size cubes so the custard soaks in evenly.
Drain the peaches well
The recipe uses the drained weight. Extra juice dilutes the egg mixture and can leave a watery layer at the bottom of the dish.
Allow time to soak and rest
The 20-minute soak happens before baking, and the 20-minute rest happens afterward. Both improve the texture: one moistens the bread, and the other helps the custard settle.
FAQs
- How many servings does this make?
Makes 8 servings using the pan or equipment listed.
- What should I check before serving?
Rest 20 minutes before serving in eight portions. The top should have crisp edges and the inside should be soft and custardy.
- How should I store leftovers?
Refrigerate cooled leftovers within two hours for up to three days. Reheat covered until hot throughout.
