Apple & Peach Baked French Toast

• 1 loaf cinnamon, brioche, challah or sourdough bread, cut into 1-inch cubes
• 2 ripe peaches, diced
• 2 medium apples, peeled and diced
• 6 large eggs
• 2 cups milk
• ⅓ cup brown sugar
• 2 Tbsp honey or maple syrup
• 2 tsp vanilla extract
• 1½ tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 2 Tbsp butter, melted

For the crumble topping

• ½ cup old-fashioned oats
• ⅓ cup brown sugar
• ⅓ cup flour
• ½ tsp cinnamon
• 4 Tbsp cold butter, cubed

For serving

• Maple or peach syrup
• Powdered sugar, optional
• Fresh sliced peaches or apples, optional

1. Prepare the bread and fruit. Lightly grease a 9x13-inch baking dish. Add half of the bread cubes, then scatter half of the peaches and apples over the bread. Add the remaining bread and finish with the remaining fruit.
2. Make the custard. In a large bowl, whisk together the eggs, milk, brown sugar, honey, vanilla, cinnamon, nutmeg, salt and melted butter.
3. Assemble. Pour the custard evenly over the bread and fruit. Gently press the bread down so it can soak up the custard.
4. Let it soak. For the best texture, cover and refrigerate for at least 2 hours or overnight. If you're short on time, let it rest for about 20–30 minutes before baking.
5. Make the crumble. Combine the oats, brown sugar, flour and cinnamon. Cut in the cold butter with a fork or your fingers until the mixture forms coarse crumbs. Sprinkle evenly over the casserole.
6. Bake. Heat the oven to 350°F. Bake uncovered for 45–55 minutes, until the top is golden brown and the center is set. If the top browns too quickly, loosely cover it with foil.
7. Serve warm. Let it rest for about 10 minutes before serving. Drizzle with maple or peach syrup and add a dusting of powdered sugar if desired.

Farm-fresh tip: Slightly stale bread is actually better here because it absorbs more of the cinnamon-vanilla custard without becoming mushy.

Optional upgrade: Add ½ cup chopped pecans or walnuts to the crumble for extra crunch. A little caramel drizzled over the warm French toast would also make this borderline dessert, which isn't necessarily a bad thing.