Peaches and Cream French Toast Casserole

Peaches and Cream French Toast Casserole, a delectable baked casserole.

Peaches and Cream French Toast Casserole

1 cup packed brown sugar
1/2 cup butter, cubed
2 Tbsp corn syrup
1 (29 ounce) can sliced peaches, drained
1 loaf (1 pound) day-old French bread, cubed
1 (8 ounce) package cream cheese, cubed
12 eggs
1/2 Tbsp pumpkin pie spice
1-1/2 cups half and half
1 tsp vanilla extract


  1. In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 9 x 13 inch baking dish.
  2. Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese cubes and remaining bread.
  3. Place the eggs, pumpkin pie spice, half and half and vanilla in a blender; cover and process until smooth. Pour over top of ingredients in the baking dish. Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350F for 50-60 minutes or until a knife inserted near the center comes out clean.

I got this recipe from Taste of Home. I knew I had to make it because of the… why do you think I had to make it? The cream cheese, I swear I am addicted to the stuff=} This french toast casserole was absolutely wonderful, not overly sweet and I loved getting a special, pillowy pocket of cream cheese in random bites, YUM! This recipe is super easy, great for making for guests or for a brunch, all the prep is done the night before and then you just bake it in the morning. This is a keeper recipe and I will make this many times again in the future, thanks TOH!



One Response to “Peaches and Cream French Toast Casserole”

  1. Rick Says:

    Peaches and cream! I could go for this now!

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