Overnight Peaches and Cream French Toast

  • Author: Sprinkles and Sea Salt


French Toast

7 slices French Brioche Bread*

2 peaches, pitted and chopped

4 eggs

1/2 cup peach nectar

1/2 cup cream of coconut

1 cup milk**

1 tsp vanilla extract

1/8 tsp sea salt


1/3 cup flour

3/4 brown sugar

2 tbsp coconut oil, melted


Grease a shallow 9X13″ baking pan

Lay bread in a single layer covering the full bottom of the pan (you will have to slice one of the pieces to fill in the holes)

In your food processor, add all remaining ingredients, puree on high until smooth

Pour mixture over bread***

Cover and place in refrigerator overnight

The next morning pre-heat the oven to 350° F degrees

Mix together the flour, brown sugar and coconut oil

Take the fresh toast out of the fridge

Sprinkle the topping over the french toast

Put the baking dish in the oven and bake for 35-45 minutes (35-40 if you like your french toast gooey, 40-45 if you like it a little firmer)

Remove from oven

Best if enjoyed warm with whipped cream and maple peach compote****


* Trader Joe’s Sliced French Brioche is my recommendation
**Any milk of your choosing
***It will look like the bread is drowning, this is good
****Maple Peach Compote: In a small sauce pan, heat 1/2 cup maple syrup over low heat, add 1 chopped up peach, cook, stirring occasionally until the peach is soft

Keywords: #overnightfrenchtoast, #frenchtoastcasserole