An easy Overnight French Toast Casserole topped with peach cobbler — the BEST French toast I’ve ever had! So perfect for Spring!
I’m not sure you can fully understand my love of brunch.
The other day we were having another couple over for dinner and I was trying to decide what to make. I was telling my husband how much I would love to host people for dinner and serve up a huge brunch spread, but I didn’t because I’m not sure if everybody eats breakfast for breakfast, brunch and brinner like I do.
But wouldn’t that be awesome?!?
Since there are just 4 of us, and our 3 year old and 1 year old don’t eat that much, I never have an excuse to whip up a bunch of different brunch dishes for one meal. Normally, we’ll have just French toast. Or just pancakes. Or just bacon and eggs.
And someday I’d really love to have an excuse to have French toast casserole (this Peach Cobbler one or my other favorite — S’mores French Toast Casserole!), maybe this Mini Wonton Quiche, a fruit salad, coffee, tea, juices, and maybe some sweet rolls (White Chocolate Cranberry perhaps?) or muffins (my favorite Double Chocolate Banana Bran!) to round things out. Can’t you just imagine?
That right there is my perfect dinner table. Who’s with me? Tell me I’m not the only one who fantasizes someday hosting an unreal brunch.
I know that some families will celebrate with a big brunch at Easter, Christmas or Thanksgiving, but we tend to usually host our gatherings around the dinner table, which leaves me not a lot of places to recklessly indulge in breakfast foods. Some day, though. Some day I will host a Brunch Dinner Party Extraordinaire!
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Overnight Peach Cobbler French Toast Casserole
- 10 slices bread I used a thin Rye bread*, cubed
- 4 large eggs
- 1 cup milk
- 2 teaspoons vanilla
- 1/4 cup sugar
- 2 cups sliced peaches fresh or canned
- 1/4 cup butter melted
- 1/4 cup granulated sugar
- 1/2 cup all purpose flour
- Spray an 8×8″ pan with non stick spray. Place bread cubes in the pan.
- In a medium bowl, whisk together eggs, milk, vanilla and sugar and pour over bread cubes. Top with an even row of sliced peaches.
- Cover with plastic wrap and set in the fridge for at least 2-3 hours or overnight.
- For the cobbler topping, combine melted butter, sugar and flour with a spoon until crumbly. This can be made ahead of time and stored in an air tight container or made just before baking.
- To bake: uncover and sprinkle with cobbler topping. Bake at 350 degrees for 30-35 minutes until completely set and cobbler is light golden brown.
- Serve warm with syrup if desired.
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