135 minutes
A warm and comforting French toast casserole with rich custard and sweet caramelized peaches.
Unsalted Butter, for greasing
0 oz
Sourdough Bread
slices
Large Eggs, beaten
each
0.25 fluid ounces
0.25 fluid ounces
0 oz
Vanilla Bean, seeds scraped
each
Lemon Zest, finely grated
teaspoons
pinches
Ripe Peaches, cut into ½-inch wedges
each
Light brown sugar, packed
0 oz
Maple Syrup, warm
to taste
Confectioners’ Sugar
to taste
1. Prepare the Baking Dish
Grease a 9 by 13-inch baking dish with unsalted butter and arrange the slices of sourdough or challah snugly in the dish, overlapping them slightly.
2. Make the Custard
In a large bowl, beat together the eggs, whole milk, heavy cream, granulated sugar, vanilla bean seeds, lemon zest, and a pinch of kosher salt until the mixture is uniform and smooth.
3. Soak the Bread
Pour the custard over the bread in the baking dish, pressing the slices gently to help them absorb the mixture. Cover and refrigerate for at least an hour, or overnight.
4. Bake the Casserole
Preheat the oven to 350°F. Uncover the casserole and bake it for 45 to 55 minutes, until the center is set but still slightly jiggly.
5. Caramelize the Peaches
Melt additional unsalted butter in a large skillet over medium heat. Add the peaches, light brown sugar, and a pinch of salt, cooking for 5 to 7 minutes until tender and golden brown.
6. Serve
Let the baked casserole cool slightly, then top with the caramelized peaches, drizzle with warm maple syrup, and dust with confectioners' sugar before serving.
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