Recipe| Easy Overnight Peaches and Cream Cheese French Toast (2024)

With the holidays coming up, this would be a great recipe to make overnight and have ready to go on Thanksgiving or Christmas morning.

We love having a BIG breakfast on Christmas morning at our house. Making French toast overnight is a great way to save time on a day that’s pretty much all about chaos!

Peaches and Cream Cheese French Toast {can be made overnight}

I absolutely love breakfast food, and this easy French toast recipe has me returning for a second and even a third breakfast.

And if you love French toast, then be sure to try our French Toast Blueberry Bagels with Peaches and Stuffed French Toast + Strawberry Champagne Jam.

So get in touch with your inner foodie and try this recipe!

Ingredients for Peaches and Cream Cheese French Toast

Servings: 8

Prep Time: 20 minutes – not counting refrigerator time overnight

Cook Time: 40 minutes

• 4 eggs
• 1 1⁄2 cup milk
• 1⁄2 cup heavy whipping cream
• 1⁄2 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 1⁄2 cup brown sugar (part of a total of 1 cup brown sugar in the entire recipe)
• 20 ounces of multigrain bread, cubed (1 small loaf)
• 8 ounces of cream cheese, cut into small cubes
• 29 ounces canned peaches, drained
• 1 cup ricotta cheese
• 1 stick butter – chopped into 1⁄2 tablespoon pats
• 1⁄2 cup brown sugar
• 1 teaspoon cinnamon on top

Directions for Peaches and Cream Cheese French Toast

1. Heat oven to 325 degrees.
2. Spray 9×13 pan with nonstick spray.
3. In a medium bowl, combine eggs, milk, cream, cinnamon, vanilla, and 1⁄2 cup brown sugar. Stir
4. until the brown sugar is dissolved.
5. In a 9X13 pan, layer half of the bread cubes.
6. Over the bread cubes, evenly distribute the cream cheese cubes.
7. Now cover those with half of the peach slices. Layer with remaining bread.
8. Place teaspoonfuls of ricotta over the bread evenly across the top.
9. Top with remaining peaches.
10. Pour egg mixture over the entire pan.
11. Sprinkle with butter pats, brown sugar, and cinnamon.
12. Cover the pan with aluminum foil.
13. Store in the refrigerator for 8 – 24 hours.
14. Bake at 325 degrees for 20 minutes covered.
15. Remove foil and return to oven. Bake 20 minutes uncovered.
16. Serve warm.

Find more breakfast recipes below:

50+ of the Most Delicious Christmas Breakfast Ideas

Loaded Breakfast Bowl

Loaded Bacon + Peppers Breakfast Strata

Peanut Butter Breakfast Cereal Cookie Milkshake