An easy make-ahead breakfast, this peach french toast bake is 100% gluten free and bursting with flavor.
As I head further and further into the third trimester and become increasingly more exhausted by the minute, I have discovered a renewed love of make-ahead meals. Let me tell you, folks, there are few greater feelings than waking up to a hungry toddler and husband on the weekends and remembering that a healthy and delicious breakfast is already prepared.
This dish was created after a recent peach-picking expedition. In fact, the first recipe I created was this moist and flavorful Gluten Free Oatmeal Peach Bread. The great thing about this bread is that you can swap out all-purpose flour or whole wheat pastry flour if you don’t need it to be gluten free.
If you’re serving a crowd, hosting a brunch or having friends over for breakfast, this recipe takes care of any potential gluten intolerances without scarifying any flavor. Similar to my Gluten Free Chewy Brownies with Walnuts and Coconut Oil, I can guarantee no one will notice or miss the gluten.
Your fork is waiting.
Overnight Peach French Toast Bake
Ingredients
- 6 slices gluten free oatmeal peach bread
- 2 whole eggs
- 2 egg whites
- 1/2 cup fat free milk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 large peaches sliced fresh or frozen
- fresh raspberries and maple syrup optional garnish
Instructions
- Spray an 8 x 8 baking dish with non-stick cooking spray and line with the sliced peach bread. Feel free to break them into smaller pieces to fit the pan.
- In a small bowl, whisk together eggs, egg whites, milk, vanilla, cinnamon, ginger and salt. Pour liquid over the bread in the baking dish.
- Top bread with peach slices, cover and refrigerate overnight.
- In the morning, bake in a 350 degree pre-heated oven uncovered for 45 minutes. Serve with fresh raspberries and maple syrup if you wish.
alannah
Hi Liz,
I made this for a special brunch for my family today, as one of my sister’s is heading off to university for the first time!
My peaches weren’t ripe, so I substituted strawberries in your peach loaf recipe (and used 1/2 whole wheat flour + 1/2 reg), and then topped the French toast bake with mixed frozen berries… and it was delicious!
My family devoured the entire dish! When my peaches ripen I’m tempted to make the recipe again… and then with apples in the fall.
Thank you for the recipe,
Alannah
Liz DellaCroce
Thank you so much for the note Alannah – I’m so glad your family enjoyed this dish!!