Peach Cinnamon French Toast Bake (Print version)
Day-old bread soaks up cinnamon custard around soft peach slices in this baked French toast.
# Ingredients:
Ingredients
01 -
350 g day-old bread cubes
02 -
400 g drained peach slices
03 -
4 large eggs
04 -
450 ml whole milk
05 -
70 g brown sugar
06 -
40 g melted butter
07 -
1 tsp cinnamon
08 -
1 tsp vanilla extract
09 -
¼ tsp salt
# Instructions:
01 -
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.
02 -
Whisk eggs, milk, brown sugar, remaining melted butter, cinnamon, vanilla and salt. Pour evenly over the bread.
03 -
Press the bread gently into the custard. Let soak 20 minutes while the oven finishes heating, pressing dry corners down once more halfway through.
04 -
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.
05 -
Check the center reaches 71°C / 160°F and no liquid custard remains beneath the bread.
06 -
Rest 20 minutes before serving in eight portions. The top should have crisp edges and the inside should be soft and custardy.
07 -
Refrigerate cooled leftovers within two hours for up to three days. Reheat covered until hot throughout.
# Good to know:
01 -
Includes 20 minutes soaking before baking and 20 minutes resting after baking.