Peach Melba French Toast Casserole Recipe

Peach Melba French Toast Casserole Recipe

How To Make Peach Melba French Toast Casserole

This French toast casserole is baked with custard-soaked bread, fresh sweet peaches and tart raspberries, for a decadent breakfast or brunch meal!

Preparation: 30 minutes
Cooking: 50 minutes
Total: 1 hour 20 minutes



  • 21ozbrioche loaf,(2 large), challah, or crusty bread
  • 2tbspbutter,softened
  • 8ozpeaches,fresh or frozen, peeled and sliced ½-inch thick
  • 6ozraspberries,fresh or frozen
  • 8large eggs
  • 2⅓cupsheavy whipping cream
  • ¾cupsugar
  • ¾tspsalt
  • 1tbspvanilla extract

For Topping:

  • 2tbspsugar
  • ½cupalmonds,sliced, optional

For Raspberry Sauce:

  • 10ozraspberries,fresh or frozen
  • ¼cupsugar
  • 1tspvanilla extract
  • tspsalt


  1. Heat the oven to 350 degrees F. Generously spread 2 tablespoons of butter on the bottom and sides of a 9×13-inch baking dish.

  2. Cut or tear the bread into 2×2-inch pieces. Place an even layer of bread on the bottom of the prepared baking dish.

  3. Dot the top of the bread with ⅔ of the raspberries, and layer all of the peach slices around the raspberries.

  4. Top with another layer of bread pieces. Tuck the remaining berries into cracks and crevices on the top of the dish.


  1. In a large bowl, aggressively whisk together the eggs for 30 seconds. Add the heavy cream, sugar, extract, and salt. Whisk aggressively together for about 1 minute.

  2. Pour the custard over the bread and fruit mixture. Gently smoosh the bread down into the custard.

  3. Sprinkle the top evenly with 2 tablespoons of sugar and sliced almonds.

To Bake:

  1. * Preheat the oven to 350 degrees F when ready to bake.

  2. Bake the casserole for 50 minutes. The bread will puff up and the top should be golden with toasty bits.

Raspberry Sauce:

  1. Set a fine-mesh strainer over a bowl and set aside.

  2. Set a small saucepan over medium heat. Add the frozen raspberries, sugar, vanilla, and salt.

  3. Stir occasionally while mashing the berries down with the back of a spatula, for about 5 to 7 minutes, while gently simmering. Don’t boil or aggressively summer.

  4. Once the berries have released their juices, pour the sauce through the fine-mesh sieve, pressing down to release as much of the sauce as possible. Discard the solids.

  5. Remove the French toast casserole from the oven and let rest for 10 minutes. Cut into pieces, and transfer to a plate.

  6. Drizzle each piece with raspberry sauce, then serve and enjoy!

Recipe Notes

*At this point, the casserole can be baked right away, or covered and refrigerated overnight and baked in the morning.


  • Calories: 504.90kcal
  • Fat: 28.46g
  • Saturated Fat: 13.94g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 9.72g
  • Polyunsaturated Fat: 2.79g
  • Carbohydrates: 51.77g
  • Fiber: 4.63g
  • Sugar: 24.71g
  • Protein: 11.76g
  • Cholesterol: 217.79mg
  • Sodium: 424.02mg
  • Calcium: 122.52mg
  • Potassium: 277.52mg
  • Iron: 2.65mg
  • Vitamin A: 294.76µg
  • Vitamin C: 11.43mg
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