Baked French Toast with Peaches and Crumb Topping

Cake flour works best, but if in a pinch, use a mixture of all purpose flour and cornstarch. For every 1 cup APF, take out 2 tablespoons APF and replace with 2 tablespoons of cornstarch.
Baked French Toast with Peaches and Crumb Topping
Baked French Toast with Peaches and Crumb Topping

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FOR THE FRENCH TOAST:

  • 1

    loaf of challah bread (or your favorite bread)

  • 5

    oz cream cheese

  • 4.5

    oz (1/2 cup) ricotta

  • 1

    tablespoon sugar

  • 4

    ripe peaches, sliced

  • 6

    large eggs

  • 2

    cups milk

  • 4

    oz (1/2 cup) unsalted butter, melted

  • 1/2

    cup maple syrup

  • 1

    tablespoon vanilla

  • Pinch of salt

  • FOR THE CRUMB TOPPING:

  • 1/3

    cup sugar

  • 1/3

    cup brown sugar

  • 3/4

    teaspoon cinnamon

  • 1/4

    teaspoon salt

  • 1/2

    cup unsalted butter, melted

  • 1 1/2

    cup cake flour*

Directions

Cut your loaf of bread into 1-inch slices. Place a layer of bread down in the pan. Fill in any gaps with torn pieces of bread so that the entire bottom of the pan is covered. In a medium bowl, mix together the cream cheese, ricotta, and sugar until well combined. Evenly spread a third of the cream cheese and ricotta mixture over the layer of bread. Layer on half of the sliced peaches. Repeat with another layer of bread with a third of the cream cheese mixture spread on (filling in any gaps with torn pieces of bread), and a layer of the remaining peaches. Now spread the remaining cream cheese mixture on the third and final layer of bread, and place it on top with the cream cheese mixture face down. Fill in gaps with torn bread. You should now have a total of 3 layers of bread smeared with the cream cheese mixture, and 2 layers of peaches. In a large bowl, whisk together the eggs, milk, melted butter, maple syrup, vanilla, and salt. Pour evenly over the bread. Cover the pan with plastic wrap and store in the refrigerator for a few hours, or overnight. To make the crumb topping, whisk together the sugar, brown sugar, cinnamon, and salt. Pour over the melted butter and stir to evenly incorporate. Stir in the cake flour and mix until thick crumbs form (I use my fingers). Cover and store in the refrigerator until you are ready to bake off the French toast. When you’re ready to eat, preheat oven to 350 F. Scatter the crumb topping over the French toast (if it’s hardened too much to handle, microwave the crumb mixture 30 seconds to soften) and bake uncovered for 50-60 minutes, or until it is set and golden brown.

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