Peach French Toast Bake

From the garden

• 4 large ripe peaches, pitted and sliced, no need to peel

From the pantry

• 10 cups day-old bread, cut into 1-inch cubes — challah or brioche is ideal; any sturdy loaf works
• 6 eggs
• 2 cups milk — plus 2 teaspoons vanilla extract if you keep it
• ½ cup heavy cream
• ½ cup brown sugar — plus 1 teaspoon ground cinnamon
• 3 tbsp butter, melted — plus more for the dish
• ¼ tsp salt
• honey or maple syrup (optional) — for serving

1. Butter a 9x13-inch baking dish. Toss the peach slices with the melted butter and 3 tablespoons of the brown sugar and spread them over the bottom of the dish.
2. Pile the bread cubes evenly over the peaches.
3. Whisk the eggs with the milk, cream, the remaining brown sugar, the cinnamon, salt, and vanilla if using. Pour slowly and evenly over the bread, then press down so every cube is moistened.
4. Cover and refrigerate at least 30 minutes, or overnight for the best texture — the bread should soak up nearly all the custard.
5. Bake uncovered at 350°F for 40–45 minutes, until the top is deep golden and crisp and the center springs back when pressed; the peaches will be bubbling at the edges.
6. Rest 10 minutes, then scoop servings so each one comes up with the syrupy fruit layer. Pass honey or maple syrup at the table.