This peaches and cream breakfast casserole soaks thick slices of crusty bread in a light egg white custard, tops them with sliced peaches and brown sugar, and bakes under a drizzle of reduced cream.
You prepare it the night before and let it chill for at least 8 hours, so the morning is easy. It bakes for about 55 minutes into a golden, custardy dish with soft peaches, a caramelized top, and a rich cream sauce.
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Why This Peaches and Cream Breakfast Casserole Recipe Works
Egg whites keep the custard light, while the heavy cream drizzle added at the end brings back richness. Reducing the cream by half concentrates it into a thick, pourable sauce.
No sugar added peaches keep the sweetness in check, and the brown sugar and cinnamon on top melt into a syrupy glaze. Drained peaches keep the casserole from turning soggy.
Thick slices of crusty bread stay firm through the overnight soak. Packing them tightly in a flat layer means every piece absorbs the same amount of custard.
Ingredients for Peaches and Cream Breakfast Casserole
- 18 ounces crusty white bread, thickly sliced (1 loaf)
- 1 1/2 cups liquid egg whites (or whites from 8 large eggs)
- 2 cups skim milk or unsweetened almond milk
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 38 ounces no sugar added sliced peaches, drained (two 19 ounce jars)
- 1/2 cup dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1 cup heavy cream
- 1 cup whipped topping, thawed (optional, for serving)
Crusty bread. Day old or stale bread soaks up custard without falling apart.
Egg whites. They set into a tender, light custard. Whites from 8 large eggs can replace the carton.
Sliced peaches. Drain jarred peaches thoroughly. Thawed and drained frozen peaches also work.
Brown sugar and cinnamon. They melt over the peaches as the dish bakes and form a sweet, spiced glaze.
Heavy cream. Simmered until reduced by half, it becomes a rich sauce drizzled over the top.
How to Make Peaches and Cream Breakfast Casserole
1. Prepare the pan Spray a 9×13 inch baking pan with nonstick spray and arrange the bread in a tight, flat layer.
2. Mix the topping Stir the brown sugar and cinnamon together in a small bowl and set it aside.
3. Whisk the custard Whisk the egg whites, milk, granulated sugar, and vanilla in a large bowl until blended, then pour it over the bread.
4. Add the peaches Arrange the drained peaches over the bread and sprinkle with the brown sugar and cinnamon mixture.
5. Chill overnight Cover the pan tightly and refrigerate for at least 8 hours.
6. Let it warm up Take the pan out of the refrigerator 30 minutes before baking and heat the oven to 350 degrees F.
7. Reduce the cream Bring the cream to a boil in a small saucepan, then lower the heat and simmer for 10 to 12 minutes, until reduced by half.
8. Bake the casserole Drizzle the cream over the peaches and bake uncovered for 50 to 55 minutes, until lightly browned and just cooked through, with the center reaching 160 degrees F.
9. Rest before serving Let the casserole stand for 10 minutes so it can set.
How to Serve Peaches and Cream Breakfast Casserole
Serve warm with a spoonful of whipped topping on each portion. Add a plate of muffin tin egg bites for protein and a slice of Greek yogurt banana bread for a bakery style spread. Tater tot sausage breakfast casserole adds a savory dish, and a scoop of fresh peach cobbler turns the table into a brunch dessert as well.
How to Store and Reheat Peaches and Cream Breakfast Casserole
Refrigerate leftovers in a covered container for up to 3 days. Reheat portions in the microwave or a hot oven at 350 degrees F until hot throughout, reaching 165 degrees F. Freezing is not recommended because the custard can turn watery.
Tips and Variations for Peaches and Cream Breakfast Casserole
Use stale bread. Bread that has dried slightly absorbs custard more evenly.
Drain the peaches. Pat them dry so the casserole does not turn watery.
Chill at least 8 hours. The long soak gives the custardy middle.
Reduce the cream slowly. Keep the heat low once it simmers so it does not boil over.
Try other fruit. Sliced nectarines or well drained canned pears work in the same amount.
Cover tightly. Wrap the pan well so the bread stays moist.
Add a little spice. A pinch of nutmeg stirred into the custard adds warmth.
Check doneness. Egg dishes should reach 160 degrees F, and the University of Minnesota Extension guide to storing leftovers offers advice on chilling and reheating.
Frequently Asked Questions About Peaches and Cream Breakfast Casserole
Can I make peaches and cream breakfast casserole with fresh peaches?
Yes. Slice ripe peaches, use about the same weight as the jarred fruit, and drain off any extra juice.
How long should peaches and cream breakfast casserole chill?
At least 8 hours, which is why it works well prepared the night before.
How do I know peaches and cream breakfast casserole is done?
The top should be lightly browned, the center set, and a thermometer in the middle should read 160 degrees F.
Can I use whole eggs instead of egg whites?
Egg whites from 8 large eggs match the carton amount, and whole eggs make a richer custard.
Can I use frozen peaches?
Yes. Thaw them completely and drain well before arranging them over the bread.
Overnight Peaches and Cream Breakfast Casserole
Equipment
- 9×13-inch baking pan
- Small saucepan
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 18 oz crusty white bread thickly sliced, 1 loaf
- 1 ½ cup liquid egg whites or whites from 8 large eggs
- 2 cup skim milk or unsweetened almond milk
- ¼ cup granulated sugar
- 1 tsp pure vanilla extract
- 38 oz no sugar added sliced peaches drained, two 19 oz jars, or thawed frozen peaches
- ½ cup dark brown sugar
- ½ tsp ground cinnamon
- 1 cup heavy cream
- 1 cup whipped topping thawed, optional for serving
Instructions
Cooking
- Assemble. Fit the bread in a tight layer in a sprayed 9×13 inch pan. Whisk the egg whites, milk, sugar, and vanilla and pour over the bread, then top with the peaches and the brown sugar and cinnamon mixture.
- Chill. Cover tightly and refrigerate at least 8 hours, then let the pan stand 30 minutes before baking.
- Reduce the cream. Bring the cream to a boil, lower the heat, and simmer 10 to 12 minutes until reduced by half.
- Bake. Heat the oven to 350 degrees F, drizzle the cream over the casserole, and bake uncovered 50 to 55 minutes until lightly browned and 160 degrees F in the center.
- Rest. Stand 10 minutes before serving.
