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Peaches and Cream Breakfast Bake



  • 12 1-inch slices of French bread, cut into 1-2 inch cubes

  • 8 canned or jarred peach halves in light syrup, diced, and 1 ½ cups of the syrup from the jar

  • 1 ½ sticks (12 Tablespoons) of Salted Challenge Butter

  • 8 ounces of cream cheese, cut into 1–2-inch cubes

  • 10 large eggs

  • 1 cup of half & half

  • ½ teaspoon of salt

  • 2 teaspoons of ground cinnamon 

  • 3 teaspoons of pure vanilla extract, divided

  • ½ cup of brown sugar for syrup, 1/3 cup for casserole

  • whipped topping


  1. Prepare a 9 x 13 baking dish by spraying with cooking spray. Preheat oven to 400 degrees.

  2. Place bread cubes on a baking sheet. Melt 4 Tablespoons of butter and drizzle on top. Gently mix to coat cubes with butter. Bake in the oven until very lightly toasted, about 8-10 minutes.

  3. Pour half of the toasted bread cubes into the baking dish, spreading evenly in the bottom. Add the cubes of cream cheese, followed by the diced peaches. Pour the remaining bread cubes on top.

  4. In a medium-sized bowl, add eggs, half and half, 1/3 cup of brown sugar, cinnamon, salt, and 2 teaspoons of vanilla. Using a wire whisk, whisk ingredients until incorporated.

  5. Slowly pour the egg mixture over the top of the casserole, allowing the egg mixture to soak into the bread. Press the top down into the egg mixture and smooth out the top with a spoon. Cover with foil and let sit for 30 minutes to absorb liquid, or place in the refrigerator overnight.

  6. Bake for 15 minutes with the foil on top. Remove the foil and bake for an additional 15 minutes. Let cool for 5-10 minutes before cutting.

  7. While the casserole is baking, prepare your Peach Butter Syrup. Place 1 stick (8 Tablespoons) of butter in a saucepan along with the reserved peach juice and ½ cup of brown sugar. Once the butter is melted, simmer the mixture for 10 minutes to slightly thicken. Remove from heat and add the remaining 1 teaspoon of vanilla.

  8. Cut the Peaches and Cream Breakfast Bake into 12 squares. Serve with the Peach Butter Syrup and a squirt of whipped cream.

Serves 12

Chefs Tips:

  • If you have some fresh peaches on hand, go ahead and use them! Peel and dice 4 fresh peaches. For the syrup, substitute peach nectar or apple juice instead.

  • This recipe can also be made with strawberries for a delicious Strawberry and Cream Delight! Simply add 1 ½ cups of fresh diced strawberries and use your favorite fruit juice for the syrup.

  • This is the perfect make-ahead dish for any special breakfast occasion. After assembly, place it in the refrigerator overnight. Add 5 minutes to the bake time since the casserole will be cold.

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