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Peach and Raspberry Breakfast Casserole is a delightful and hearty dish that’s perfect for gatherings. With its layers of fluffy bread, creamy egg custard, and a sweet topping of peach and raspberry, this casserole is not only visually appealing but also incredibly satisfying. It can be prepared ahead of time, making it an easy choice for brunches, holiday breakfasts, or any special occasion.
Why You’ll Love This Recipe
This casserole is the epitome of comfort food, combining fresh fruit flavors with a custardy base. It’s simple to make, can feed a crowd, and is a breeze to prepare in advance. Plus, the vibrant colors and delicious aromas will have everyone eager to dig in.
- Easy to make ahead of time
- Perfect for feeding a crowd
- Sweet and tangy flavor combination
- Great for brunch, holidays, or casual gatherings
- Versatile with different fruit options
Ingredients
- 1 loaf of day-old brioche or challah bread, cut into 1-inch cubes (about 8 cups)
- 6 large eggs
- 2 cups whole milk
- 1 cup peach preserves
- 1 cup fresh raspberries
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Butter, for greasing the baking dish
- Powdered sugar, for serving (optional)
How to Make Peach and Raspberry Breakfast Casserole
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- In a large mixing bowl, whisk together the eggs, milk, peach preserves, vanilla extract, ground cinnamon, and salt until well combined.
- Add the cubed bread to the egg mixture, gently folding until all the bread is soaked. Let it sit for about 10 minutes to absorb the liquid.
- Fold in the fresh raspberries gently to avoid breaking them.
- Pour the bread mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and let the casserole cool for a few minutes before serving. Dust with powdered sugar if desired.
Tips for the Best Results
- Use day-old bread for better absorption of the egg mixture.
- Let the casserole sit for a few minutes after baking to set before slicing.
- For an extra layer of flavor, consider adding a dash of nutmeg along with the cinnamon.
Easy Variations
- Substitute fresh peaches for raspberries or use a mix of both for a different flavor profile.
- Incorporate nuts like chopped pecans or walnuts for added crunch.
- Swap the peach preserves with apricot or even a berry jam for a unique twist.
What to Serve With It
- A side of crispy bacon or sausage links for a savory contrast
- Fresh fruit salad for a refreshing side
- Yogurt with honey for a creamy complement
- Freshly brewed coffee or a light mimosa to drink
Storage and Reheating
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This casserole can be made ahead of time and stored in the refrigerator for up to 2 days before baking. After baking, leftovers can be covered and stored in the fridge for up to 3 days. Reheat portions in the microwave or in a preheated oven at 350°F (175°C) until warmed through.
Recipe Card
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings
Ingredients:
1 loaf of day-old brioche or challah bread, cut into 1-inch cubes (about 8 cups)
6 large eggs
2 cups whole milk
1 cup peach preserves
1 cup fresh raspberries
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
Butter, for greasing the baking dish
Powdered sugar, for serving (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large mixing bowl, whisk together the eggs, milk, peach preserves, vanilla extract, ground cinnamon, and salt until well combined.
3. Add the cubed bread to the egg mixture, gently folding until all the bread is soaked. Let it sit for about 10 minutes to absorb the liquid.
4. Fold in the fresh raspberries gently to avoid breaking them.
5. Pour the bread mixture into the prepared baking dish, spreading it out evenly.
6. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
7. Remove from the oven and let the casserole cool for a few minutes before serving. Dust with powdered sugar if desired.
Notes:
Use day-old bread for better absorption of the egg mixture. Let the casserole sit for a few minutes after baking to set before slicing.
