Peach Pecan Praline French Toast Bake
Juicy cinnamon peaches and brioche custard with pecan crumble and caramel glaze.
Contains dairy, eggs and gluten; contains pecans. Heading gives 50 minutes cook; method gives 50–55 minutes. Tips: use day-old bread and ripe, firm peaches; cool peach filling before assembling; toast pecans; make the night before; serve with ice cream or whipped cream. Variations: pure maple syrup instead of glaze; 1–2 tbsp bourbon in peach filling; almonds instead of pecans; 4 oz cream cheese cubes between layers; 2 cups peaches and 2 cups diced apples; cardamom or ginger in custard. Store covered in the refrigerator for up to 4 days. Freeze without glaze for up to 2 months; thaw overnight in the refrigerator and reheat at 325°F (165°C) until warmed through. Add fresh glaze before serving.
Ingredients
Brioche
- 1 large loaf brioche or challah (about 1 lb), cut into 1-inch cubes (about 8 cups)
Peach filling
- 5–6 ripe peaches, peeled and sliced (about 4 cups)
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Custard
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ⅓ cup brown sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Pecan praline crumble
- 1 cup packed brown sugar
- ½ cup all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- 1½ cups chopped pecans
- 1 tsp ground cinnamon
- ¼ tsp salt
Caramel glaze
- ½ cup brown sugar
- ¼ cup unsalted butter
- ¼ cup heavy cream
- 1 tsp vanilla extract
- ½ tsp sea salt (optional)
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Method
- 1
Prepare the bread: cut brioche into 1-inch cubes. Grease a 9 × 13-inch baking dish.
- 2
Make the peach filling: combine sliced peaches, brown sugar, cinnamon, nutmeg and lemon juice in a large skillet. Cook over medium heat for 5–8 minutes until tender and slightly caramelized. Stir in vanilla and let cool slightly.
- 3
Make the custard: whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg and salt until well combined.
- 4
Assemble: layer half the brioche in the dish. Add the cooked peaches. Top with remaining brioche. Pour custard evenly over the top, pressing down gently so bread absorbs the custard.
- 5
Make the crumble: combine flour, brown sugar, pecans, cinnamon and salt in a bowl. Cut in cold butter with a pastry cutter or fingers until crumbly. Sprinkle evenly over the top.
- 6
Chill (recommended): Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- 7
Bake: preheat oven to 350°F (175°C). Bake uncovered for 50–55 minutes until golden brown and set in the center. If browning too quickly, loosely cover with foil during the last 10–15 minutes.
- 8
Make the caramel glaze: melt brown sugar and butter over medium heat. Stir in heavy cream and cook for 2–3 minutes until smooth and thickened. Remove from heat and stir in vanilla and salt.
- 9
Let rest for 10–15 minutes. Drizzle with caramel glaze and enjoy!
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From Bobbie's “Bobbie's Recipe Card 128”. Written up by Bobbie's Kitchen · Updated 26 October 2026