Peach Pie French Toast Casserole

3 Variations for Peach Pie French Toast Casserole

Apple Pie French Toast Casserole

This autumnal twist on the original upside-down peach pie French toast swaps juicy peaches for warm, spiced apples, evoking the cozy flavors of apple pie. It’s still baked in a flash and flipped for a caramelized fruit topping that soaks into every tender bite of custardy bread.

Ingredients:

• 2 cans apple pie filling
• 1 tbsp cinnamon (plus extra for sprinkling)
• 12 slices white bread
• 5 eggs
• 1 ½ cups milk
• 2 tsp vanilla extract
• Dash of nutmeg
• Optional: A handful of chopped walnuts for crunch

Instructions:

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
2. In a medium bowl, combine the apple pie filling with the cinnamon and stir until evenly mixed.
3. Spread the cinnamon-apple pie filling evenly across the bottom of the prepared baking dish.
4. Arrange 6 slices of white bread in a single layer over the apple filling. If using, sprinkle walnuts over this layer for added texture.
5. In a mixing bowl, whisk together the eggs, milk, vanilla extract, and nutmeg until smooth.
6. Pour half of the egg mixture evenly over the first layer of bread in the baking dish, ensuring it soaks in.
7. Layer the remaining 6 slices of white bread over the soaked bread.
8. Pour the remaining egg mixture evenly over the top layer of bread slices.
9. Bake in the preheated oven for 15–20 minutes, or until the French toast is set, puffed, and golden brown on top.
10. Let the casserole rest for 5 minutes, then carefully invert it onto a large serving platter or cutting board so the caramelized apple layer is on top.
11. Serve warm, perhaps with a scoop of vanilla ice cream for extra indulgence.

Notes/Tips:
Just like the original, this bakes upside-down for a stunning presentation with fruit crowning the top. The walnuts add a nutty contrast, but feel free to omit for a classic version. Perfect for fall brunches!

Upside-Down Blueberry French Toast Casserole

For a fresh, antioxidant-packed variation, this recipe trades peaches for plump blueberries in a luscious pie filling, creating a vibrant purple-hued topping that’s as visually striking as it is delicious. The tart berries balance the sweet custard beautifully.

Ingredients:

• 2 cans blueberry pie filling (or 4 cups fresh/frozen blueberries simmered with ½ cup sugar and 1 tbsp lemon juice as a homemade alternative)
• 1 tsp cinnamon
• 12 slices white bread (or brioche for extra richness)
• 5 eggs
• 1 ½ cups milk
• 2 tsp vanilla extract
• Dash of nutmeg
• Zest of 1 lemon (for brightness)

Instructions:

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
2. In a medium bowl, combine the blueberry pie filling with the cinnamon and lemon zest; stir until evenly incorporated.
3. Spread the cinnamon-blueberry filling evenly across the bottom of the prepared baking dish.
4. Arrange 6 slices of white bread in a single layer over the blueberry filling.
5. In a mixing bowl, whisk together the eggs, milk, vanilla extract, and nutmeg until fully blended.
6. Pour half of the egg mixture evenly over the first layer of bread in the baking dish, letting it absorb for a moment.
7. Layer the remaining 6 slices of white bread over the soaked layer.
8. Pour the remaining egg mixture evenly over the top layer of bread slices.
9. Bake in the preheated oven for 15–20 minutes, or until the French toast is set, puffed, and lightly browned on top.
10. Let the casserole rest for 5 minutes, then carefully invert it onto a large serving platter or cutting board so the glossy blueberry layer is on top.
11. Serve immediately, dusted with powdered sugar for a pop of sweetness.

Notes/Tips:
If using fresh blueberries, simmer them briefly to create a jammy filling— it’ll elevate the flavor! This version is naturally gluten-free adaptable with GF bread. Great for summer gatherings with its juicy, vibrant appeal.

Tropical Pineapple Coconut French Toast Casserole

Transport your taste buds to the islands with this sunny spin, featuring pineapple pie filling and a hint of coconut for a piña colada vibe. It’s the original’s tropical cousin—sweet, tangy, and effortlessly exotic, with the upside-down flip revealing a glistening fruit crown.

Ingredients:

• 2 cans crushed pineapple pie filling (or pineapple chunks in juice, thickened with 2 tbsp cornstarch)
• 1 tbsp cinnamon
• 12 slices white bread (or Hawaiian sweet bread for authenticity)
• 5 eggs
• 1 ½ cups coconut milk (replacing regular milk for creaminess)
• 2 tsp vanilla extract
• Dash of nutmeg
• ½ cup shredded coconut, toasted (for topping)

Instructions:

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
2. In a medium bowl, combine the pineapple pie filling with the cinnamon and stir until well blended.
3. Spread the cinnamon-pineapple filling evenly across the bottom of the prepared baking dish.
4. Arrange 6 slices of white bread in a single layer over the pineapple filling.
5. In a mixing bowl, whisk together the eggs, coconut milk, vanilla extract, and nutmeg until smooth and frothy.
6. Pour half of the egg mixture evenly over the first layer of bread in the baking dish.
7. Layer the remaining 6 slices of white bread over the soaked bread.
8. Pour the remaining egg mixture evenly over the top layer of bread slices.
9. Bake in the preheated oven for 15–20 minutes, or until the French toast is set, puffed, and golden on top.
10. Let the casserole rest for 5 minutes, then carefully invert it onto a large serving platter or cutting board so the caramelized pineapple layer is on top.
11. Sprinkle with toasted coconut and serve warm, ideally with a drizzle of rum syrup if you’re feeling festive.

Notes/Tips:
Coconut milk adds a subtle tropical richness without overpowering the dish—swap back to dairy milk if preferred. Toasted coconut gives a crunchy finish, but it’s optional. This one’s a hit for luau-themed brunches or anytime you crave vacation flavors!