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Peaches and Cream French Toast Bake

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  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


So versatile, easy, and perfect for making a delicious, hot breakfast to feed a crowd.


  • 4 croissants, chopped into one inch cubes (day old is great)
  • 5 large eggs
  • 1 1/2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar, packed
  • 1 large (or two small) peach, pitted and sliced thinly

For the Whipped Cream

  • 1 cup heavy cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla

Other Topping Ideas

  • Powdered Sugar
  • Butter and Maple Syrup


  1. Preheat oven to 375 degrees.
  2. Place your cubed croissants into a greased 9 by 9 inch baking pan.
  3. In a medium bowl, whisk together eggs and milk. Add in the vanilla extract, cinnamon, salt, and brown sugar. Whisk to combine.
  4. Pour the egg mixture over the croissants, and gently press the croissants down so that all the cubes can soak in the egg mixture. You don’t want them to be too dry on top.
  5. Tuck your sliced peaches in and around the top croissant cubes.
  6. Bake for 35 minutes.
  7. Tastes best served warm, but not piping hot.

For the Whipped Cream

  1. Place the heavy cream, sugar, and vanilla extract into the bowl of an electric stand mixer with the whisk attachment. Start with a medium low speed, and gradually whip the cream until it has thickened slightly. Turn the speed up to high and whip until stiff peaks have formed. I like to chill the metal bowl of my stand mixer to help speed up the process.


Adapted from The Minimalist Baker’s Apple French Toast Bake


  • Serving Size: 1 Serving
  • Calories: 491
  • Sugar: 28g
  • Sodium: 394mg
  • Fat: 30g
  • Saturated Fat: 17g
  • Unsaturated Fat: 10.2g
  • Trans Fat: 0.5g
  • Carbohydrates: 44g
  • Fiber: 1.9g
  • Protein: 12g
  • Cholesterol: 236mg