Peach Melba French Toast Casserole Recipe

Peach Melba French Toast Casserole Recipe

Smooth vanilla custard poured over layers of delicate brioche and delicious peaches, heated, and presented with a scarcely sweet raspberry sauce. This prepared French toast dish is one for the morning meal record books!

Prep time: 30 minutes - Cook time: 50 minutes - Yield: Serves 12 

You can utilize solidified or crisp peaches in this heated French toast. In the case of utilizing new peaches, strip them first. In the case of utilizing solidified, defrost them first and check the size. Most solidified peaches are cut thick. On the off chance that they seem to be an inch thick or progressively, simply cut them down the middle the long way.


1 huge portion brioche, challah, or hard bread (around 21 ounces)

2 tablespoons spread, diminished

8 ounces new or solidified peaches, stripped and cut 1/2 inch thick

6 ounces new or solidified raspberries

8 huge eggs

2 1/3 cups overwhelming whipping cream

3/4 cup sugar

3/4 teaspoon salt

1 tablespoon vanilla concentrate

For the garnish:

2 tablespoons sugar

1/2 cup cut almonds (discretionary)

For the raspberry sauce:

10 ounces crisp or solidified raspberries

1/4 cup sugar

1 teaspoon vanilla concentrate

1/8 teaspoon salt

Steps to Make It

1 - Heat the broiler to 350°F.

2 - Prepare the heating dish: Generously spread 2 tablespoons of margarine on the base and sides of a 9x13 preparing dish.

3 - Prepare the bread and natural product: Cut or tear the bread into 2x2-inch pieces. Spot an even layer of bread on the base of the readied heating dish. Dab the highest point of the bread with 2/3 of the raspberries, and layer the majority of the peach cuts around the raspberries. Top with another layer of bread pieces. Fold the rest of the berries into splits and fissure on the highest point of the dish.

4 - Make the custard: In a huge bowl, forcefully whisk together the eggs so they are one homogeneous shading (around 30 seconds). Include the overwhelming cream, sugar, concentrate, and salt. Whisk forcefully together for about a moment.

Pour the custard over the bread and organic product blend. Tenderly smoosh the bread down into the custard so everything is saturated.

5 - Finish the meal prep: Sprinkle the top equally with 2 tablespoons sugar and cut almonds.

Now, the dish can be heated immediately, or secured and refrigerated medium-term and prepared in the first part of the day. Preheat the stove to 350°F when prepared to heat.

6 - Bake: Bake the goulash for 50 minutes. The bread will puff up and the top ought to be brilliant with toasty bits.

7 - While the goulash is preparing, make the raspberry sauce: Set a fine work strainer over a bowl and put in a safe spot.

Set a little sauce container over medium warmth. Include solidified raspberries, sugar, vanilla, and salt. Blend at times while crushing the berries down with the back of a spatula, enabling the berries to discharge their juices while tenderly stewing. You don't need this to bubble or forcefully stew, since it would decrease the sauce excessively. This should just take around 5-7 minutes.

When the berries have discharged their juices, pour the sauce through the fine work strainer, pushing down to discharge as a significant part of the sauce as you can. Dispose of the solids.

8 - Serve: Remove the French toast dish from the broiler and let rest for 10 minutes. Cut into pieces, and move to a plate. Sprinkle each piece with raspberry sauce.