Blueberry-Peach French Toast Bake
Prep Time: 25 minutes | Cook Time: 50 minutes
Nothing says “brunch” like an overstuffed pan of baked French toast with a rich vanilla custard sauce served alongside. With a summery, fruity tang from peaches and blueberries and a bit of crunchy toasted goodness from Santé Candied Walnuts, this is a French toast recipe you’ll go to time and time again. It’s a dish that will make you want to linger at the table.
1 loaf challah, cut into ¾” thick slices
2½ cups whole milk
4 large eggs
½ cup sugar
Finely grated zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon vanilla
¾ teaspoon ground cinnamon
¼ teaspoon fine sea salt
1 large peach, pitted and thinly sliced
1 cup blueberries
1 cup Santé Ⓡ Candied Walnuts, finely chopped
For Vanilla Bean Custard Sauce:
2 cups whole milk
1 vanilla bean, split lengthwise
5 egg yolks
½ cup sugar
⅛ teaspoon fine sea salt
½ teaspoon vanilla
Preheat oven to 350℉. Butter a large casserole dish or skillet.
Arrange bread slices in prepared dish, overlapping them so they stand upright at a slant.
In a large bowl whisk to combine milk, eggs, sugar, lemon zest and juice, vanilla, cinnamon, and salt. Pour mixture over bread slices.
Tuck peach slices, blueberries, and walnuts in and around bread.
Bake until browned and set, about 40 minutes.
While French toast bakes, prepare custard sauce. In a medium saucepan heat milk over medium heat until steaming. Scrape seeds from vanilla bean with the tip of a spoon and put seeds and vanilla bean pod in milk. Take off heat, cover, and steep 15 minutes.
In a medium bowl whisk to combine yolks, sugar, and salt. Remove vanilla pod from milk and bring milk just to a simmer. Slowly whisk about 1 cup hot milk into yolk mixture, then whisk yolk mixture into remaining milk in saucepan. Over medium-low heat cook, stirring constantly with a silicone spatula, until custard coats the back of a spoon. Strain through a fine-mesh sieve into a bowl and stir in vanilla.
Let French toast cool for 10 minutes, then serve with custard sauce.