Ingredients
Scale
- 1 loaf brioche or challah bread, cubed
- 4–5 fresh peaches, peeled and sliced (or 2 cans peaches, drained)
- 6 large eggs
- 1¾ cups whole milk
- ½ cup heavy cream
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- ¼ tsp almond extract (optional)
- ½ tsp ground cinnamon
- Pinch of nutmeg
- ½ tsp salt
- 1 tbsp lemon juice
- 2 tbsp unsalted butter, cubed
- Optional: 1 tsp cornstarch if using juicy peaches
Instructions
- Lightly toast bread cubes at 300°F for 8–10 minutes to help them absorb custard.
- In a bowl, toss sliced peaches with lemon juice, brown sugar, cinnamon, and nutmeg. Let rest.
- In a large bowl, whisk eggs, milk, cream, both sugars, vanilla, almond extract, and salt.
- Grease a 9×13-inch baking dish. Layer half the bread, then half the peaches. Repeat.
- Pour custard evenly over everything. Press gently. Let soak for 30 minutes or refrigerate overnight.
- Dot the top with butter cubes. Cover with foil and bake at 350°F for 30 minutes.
- Uncover and bake an additional 20 minutes or until golden brown and set.
- Cool for 10–15 minutes before serving.
Notes
- For extra texture, add a brown sugar-oat crumble topping. To serve for brunch, cut into squares and pair with crispy bacon or Greek yogurt on the side.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 8–10
- Calories: 310
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 140mg