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Overnight Peach French Toast Bake

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An easy make-ahead breakfast, this peach french toast bake is 100% gluten free and bursting with flavor. 
Gluten Free Peach French Toast - The Lemon BowlAs 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.
Gluten Free Peach French Toast Bake - The Lemon BowlThis 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. 

Gluten Free Chewy Chocolate Brownies with Walnuts and Coconut Oil - The Lemon BowlIf 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.

Gluten Free Peach French Toast - The Lemon Bowl

Overnight Peach French Toast Bake

Course: Breakfast
Cuisine: American
Keyword: overnight french toast
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 253kcal
Author: Liz DellaCroce
This make-ahead gluten free baked french toast is packed with fresh peach flavor, warm cinnamon and a hint of ginger.
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Ingredients

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.

Notes

If you can't find ripe peaches go ahead and use frozen!

Nutrition Information:

Calories: 253kcal | Carbohydrates: 36.4g | Protein: 8.8g | Fat: 8.5g | Saturated Fat: 1.1g | Polyunsaturated Fat: 7.4g | Trans Fat: 0g | Cholesterol: 87mg | Sodium: 269mg | Fiber: 3.5g | Sugar: 18.2g
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Comments

  1. alannah

    August 30, 2014 at 8:51 pm

    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

    Reply

  2. Linda

    December 22, 2013 at 2:15 pm

    Have you tried this with apples? Plus, we are egg white free (due to egg white allergies), so I am contemplating using agar as an egg white substitute…anybody ever used this as a replacement?

    Reply

  3. Heather

    September 23, 2013 at 3:51 pm

    Oh my goodness…I got as far as making the bread, and it was so delish that I couldn’t bring myself to turn it into something else! Damn, That means I’m going to have to make it again ;)

    Reply

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