• About
  • Contact
  • Work with me
  • As Seen In

84th&3rd

Unprocessed allergy-friendly recipes

84thand3rd
  • Food
    • *THAT* Chocolate Cake
    • Recipes
    • Dining Out
  • Travel
  • Life
« Hickory Smoked Turkey Legs
Prawn Salad Sandwiches »

Nectarine & Almond Streusel Baked French Toast Casserole

December 18, 2015 By JJ 13 Comments

Nectarine & Almond Streusel Baked French Toast Casserole

Santa came to our house a day early when I was growing up. Mom said it was because he knew we drove to my grandmother’s farm on Christmas Eve day so he stopped at our place first, ensuring the presents were ready and waiting on the morning of December 24.

We’d wake up early, collecting stockings from the staircase on our way down to the tree, eat baked french toast for breakfast, pack, pile into the car and for the next 8 hours — over the river and through the woods, obviously — to grandmother’s house we’d go.

Nectarine & Almond Streusel Baked French Toast Casserole

Memories are a strange thing though, they get stirred and shaken though life. Whisked together into the best (or sometimes worst) versions of themselves.

Take for example my vivid memories of Baked French Toast on Christmas morning. It’s there, clear as day, however on closer examination I can only ever remember two specific mornings where a tray of baked French toast was present — and I was the one who made it in my mothers kitchen indicating I was well into adulthood, or at the very least my late teens.

Nectarine & Almond Streusel Baked French Toast Casserole

So where does the memory come from? I think in this case it’s fuelled by some kind of Christmas morning meal that must have existed, French Toast on Easter morning (although that may have been waffles…), and a sprinkling of plenty of breakfast for dinner meals growing up.

A pinch of each aforementioned memory, as well as a very vivid recollection of the yeast-dough peach cake that would accompany us up to the farm for Christmas Day, have all been rolled together into a big-ol French Toast Casserole concoction. The fact that in the Southern Hemisphere Christmas falls in summer, and summer, no matter where you are means fruit, is simply a happy coincidence.

Nectarine & Almond Streusel Baked French Toast Casserole

The fact that I’ve created a breakfast recipe as part of a virtual Christmas lunch party should not surprise you much – ha! You can see what everyone else has been up to below the recipe.

The sticky, almost bruleed almond streusel topping and heavy-handed glug of Amaretto are my early Christmas gift to you.

Nectarine & Almond Streusel Baked French Toast Casserole

Nectarine Almond Streusel French Toast Bake

Nectarine & Almond Streusel Baked French Toast CasseroleFrench toast without the skillet, sandwiched with sweet nectarines, covered in crunchy, sticky almonds, baked while you open gifts. Now that’s a Christmas surprise if I’ve ever seen one.

In theory you could make this up the night before, let it spend the night in the fridge to soak and bake in the morning, it may however need an extra 10-15 mins to counteract the fact that it’s starting off far colder from the fridge than otherwise.

Serves 8 (or 6 or 10, it’s up to you)

INGREDIENTS

  • 4 nectarines, see notes for alternatives
  • 5 x 1 cm slices from a sourdough round (approx 350g)
  • 6 eggs
  • 1 c almond milk
  • ½ c coconut milk (or more almond milk)
  • 1 tsp vanilla paste
  • 1 Tbsp maple syrup (optional)
  • 1 Tbsp amaretto liquor (or 1 tsp almond extract)
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp sea salt

Streusel topping:

  • ¼ c rolled oats
  • 2 tbsp coconut sugar
  • ½ c flaked (sliced) almonds
  • ¼ tsp ginger
  • 2 Tbsp coconut oil, melted
  • pinch sea salt

METHOD

Cut nectarines into quarters, and each quarter into five slices and lightly oil a 6 cup (18 oz, 1.5 ltr) baking dish. Place a slice of bread into the far end of the dish and cover with a generous layer of fruit. Repeat with remaining bread and fruit to fill dish.

Whisk eggs, milks, vanilla, syrup, amaretto, spices and salt in a large jug. Slowly pour over layered bread. Place a tray on top of the french toast bake and weigh down with a couple of cans for 15 mins while the oven preheats to 180°C (350°F).

To prepare streusel topping combine dry ingredients in a bowl. Add oil and toss to combine well. Remove tray and weights from pan , sprinkle over streusel and bake 50-55 mins until golden and firm.

Cool on a rack at least 15 mins before cutting to allow the casserole to set. Serve with coconut yoghurt, ricotta, creme fraiche, coconut cream, natural yoghurt, or nothing at all.

COOK’S NOTES

  • Fruit: Nectarines can be replaced with peaches, mangos, plums, cherries or berries in summer. In autumn and winter use pears – or apples that have been cooked in a saucepan for 5 minutes with a good splash of water before layering with the bread.
  • Assembly: To layer the french toast I cut one of the slices of bread in half long ways, then use one of the halves as the first piece I place in the dish, laying it flat on the base and butted up to the far edge of the pan. Layer remaining bread on an angle — not quite laying down but not quite standing up, with the other half of the first slice on the end.
  • Sourdough: I used a spelt sourdough, stale bread will soak up more of the custard but with sourdough I find fresh is nicer. If your sourdough is a long loaf instead of a round boulle simply use more slices of bread to fill the pan.

vegetarian // gluten-free with gf bread // dairy-free // soy-free

Nectarine & Almond Streusel Baked French Toast Casserole

———

This recipe is part of a Virtual Christmas Lunch Party with some other Aussie Food Bloggers. Not surprisingly most of the shared recipes are dessert — not too far off any bring-a-plate gathering we tend to have in person — ha! Thanks to Bec for organising, and make sure to check out the other recipes for a good dose of holiday table inspiration.

  • Dancing Through Sunday — Vegetarian Stuffing Balls
  • Champagne and Chips — Ice Cream Terrine
  • The Alimental Sage — Festive Summer Salad
  • The Brick Kitchen — Passionfruit Raspberry Pavlova Ice Cream
  • Whats for Eats — Sugar Crunch Cookies

Related Posts

Half-Spelt Sourdough Discard Pizza Dough

Half-Spelt Sourdough Discard Pizza Dough

Orange & Coconut Buns

Orange & Coconut Buns

5 Tips for Creating the Ultimate Entertaining Platter

5 Tips for Creating the Ultimate Entertaining Platter

Pumpkin Tahini Toast

Pumpkin Tahini Toast

Filed Under: All Posts, Food, RecipeBox Tagged With: Bread, Breakfast, Brunch, Cake!, Christmas, Christmas Recipes, Dairy Free, Family, French Toast, Holidays, Nectarines, Peaches, Thanksgiving / Christmas, Vegetarian

Comments

  1. Claudia | The Brick Kitchen says

    December 18, 2015 at 1:21 pm

    I am so the same! I have memories of french toast bakes and Christmas morning brioche, but think I have only made those for the last 3-4 years (and it was only me who made them haha!). Will be continuing that this year though, and I love the sound of your french toast – nectarine and almond is such a summery combination. Making it the night before would be awesome to as a way to spend less time in the kitchen the night before and still have a gorgeous homemade brunch <3

    Reply
    • JJ says

      December 19, 2015 at 9:48 pm

      It’s amazing how that happens 😉 If you make it the night before put the pan in the oven, then turn on so it warms as the oven preheats for 15 mins, then bake 50 – 60 once it reaches temp!

      Reply
  2. Nina | Whats for eats says

    December 18, 2015 at 2:25 pm

    What a lovely way of combining all of your memories into a new one. I am very envious of your Christmas morning breakfasts – mine growing up involved Vegemite on toast, although that was probably in preparation for the massive amount of food that was going to be consumed only a few hours later at lunch! I will be attempting a nut-free version of your recipe. Have a lovely Christmas 🙂

    Reply
    • JJ says

      December 19, 2015 at 9:52 pm

      Haha the drive involved terrible fast food so morning had to be good 😉 This would work perfectly with dairy or oat milk instead of almond and you can use pepitas or other seeds in place of the sliced almonds in the streusel. A very happy Christmas to you too!

      Reply
  3. Brenda says

    December 18, 2015 at 4:08 pm

    Well, you have me stumped. I don’t recall ever making baked French toast but have a recipe somewhere in that wooden box…I had it somewhere once. We did have lots of French toast made of hallah bread. But I love your new creation. Memories are funny and wonderful to hear about …

    Reply
    • JJ says

      December 19, 2015 at 9:42 pm

      Haha I thought that might be the case ;D I know I made a simpler version for Christmas breakfast the first year you were back at the farm and we were in NY – but had no idea you even had a recipe in that box. This is a good one though. xoxo

      Reply
  4. Nicole - Champagne and Chips says

    December 19, 2015 at 7:46 am

    Baked French toast sounds so much easier than the pan-fried version and I love all the fruit in this too. I’ve never thought to make a bread pudding with a crunchy crumble topping – all the best parts from some of my favourite desserts assembled into breakfast! Inspired 🙂

    Reply
    • JJ says

      December 19, 2015 at 9:43 pm

      The topping was nearly an afterthought but may be the best part of it all ;D

      Reply
  5. Camilla Ferraro says

    December 19, 2015 at 2:42 pm

    I seriously want to dive head first into this JJ!! Cannot wait to make it.

    Reply
    • JJ says

      December 19, 2015 at 9:39 pm

      Diving is highly recommended ;D

      Reply
  6. laurasmess says

    January 22, 2016 at 5:06 pm

    This looks so good JJ! I love summer fruits and this is a perfect way to transform fresh nectarines into intensely flavoured, soft, sticky deliciousness. Wish that I had seen this before Christmas, I totally would’ve gone for a baked French toast breakfast (particularly with the amaretto, YUM). But it’s still nectarine season – I totally know what I’m eating this weekend 😉 xxx

    Reply

Trackbacks

  1. Vegetarian Stuffing Balls - Dancing Through Sunday says:
    December 18, 2015 at 12:17 pm

    […] Ice Cream Terrine  The Alimental Sage – Festive Summer Salad 84th and 3rd – Nectarine Almond Streusel French Toast The Brikk Kitchen – Passionfruit Raspberry Pavlova Iceceam  Whats for Eats – […]

    Reply
  2. No-Churn Passionfruit Raspberry Pavlova Ice Cream - The Brick Kitchen says:
    December 18, 2015 at 12:55 pm

    […] Salad – http://thealimentalsage.com/kitchen/festive-summer-salad/   84th and 3rd – Nectarine Almond Streusel French Toast –  http://84thand3rd.com/2015/12/18/nectarine-almond-streusel-french-toast-bake/   Whats […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Get social

84th-instagram 84th-heart 84th-facebook 84th-youtube
84th-twitter 84th-pinterest 84th-gplus 84th-star

Subscribe

New posts, straight to your inbox, simple as that.

Browse by…

Almost Recipe America-land Autumn BlogHop Boozer Bread Breakfast Brunch Cake! Chocolate Christmas Christmas Recipes Coconut Cookbook Cookies Dairy Free Deliciousness Dessert Dinner Family Fruit Gluten Free Had-to-share Holidays Ingredient Focus Inspiration Lunch Mad Science Nuts On-blogging Photo-A-Day Pie! Probably Paleo Refined Sugar Free Sauces Sides Snacks Stuff-n-Things Summer Sydney Thanksgiving / Christmas Treats Vegan Vegetarian Winter

@84thand3rd on Instagram

What’s your order? 🍳 … When the middle litt What’s your order? 🍳
…
When the middle little insisted on buying quail eggs over Christmas, but due to allll the other food we never cooked them, I simply couldn’t let the little guys go to waste. 
🥚
Could I have made one dish? Of course. Did I instead prepare quail eggs four ways, bake mini loaves of brioche, make mini waffles, dig through the prop closet for the smallest dishes, and set up an entire table? Of course I did. 
💥
Swipe to the end for reference on the size of the eggs and loaf.
🌀
Prep, styling, 📷 & 👋🏻 by me 💁🏼‍♀️.
.
.
.
.
#whatsforbreakfast #beautifulcuisines #eggsforbreakfast #lifeandthyme #foodandwine #foodartproject
Happy Blursday. ☕️ ••• Styled & poured b Happy Blursday. ☕️
•••
Styled & poured by me 💁🏼‍♀️, photographed & lit by @ivansocal 📷, at @plateandpatina 🍽
•••
Pour-over vessel is a @decadentpantry test piece that came with me from Sydney. That’s it, I got nothing else. Send kittens.
.
.
.
#stopmotionanimation #stopmotion #manmakecoffee #pourovercoffee #pourover #coffeecoffeecoffee
My go-to pizza topping combo 🍕 Made on that dou My go-to pizza topping combo 🍕 Made on that dough from a couple weeks ago and voiced by the middle little (who is about as different from her younger sister as you can get!) 💥.
🍕
Sometimes this combo gets prawns too 🍤. Most of the time I don’t bother mixing the ingredients in a bowl and just layer them on top. The cheese is a hard goat cheese (because I can’t do 🐄). The ‘spices’ 🌱 is Sicilian oregano. The measurements are random at best - a handful of this, a splash of that. 
🍕
If you have a fave veggie or seafood pizza combo I’d love to hear it. Because as Ms.S says, voila, yummy yummy pizza!
Flowers for your Friday, that is all. 
🌹🌺🌸
.
.
Setup inspired by the amazing @hughstewart_ 
.
.
.
.
.
#stilllife #floralarrangement #florals #mystillmoments #stilllifephotos
Look at me, coming at’cha with a double whammy o Look at me, coming at’cha with a double whammy of my go-to Half-Spelt, Sourdough Discard Pizza Dough recipe 🍕 (the one I’ve been teasing for years), AND a new voiceover by little Ms Marmalade herself 👧🏼.
☀️ I mean, I’m not saying the sound on this video will brighten up your day by an infinite amount, but I’m not, not, saying that either ✨. 
—-
The full recipe with all the info is over on my site (⛓ in profile and all that jazz), along with a longer version of the video. Because a 5yo singing - SINGING - about rolling dough into balls is ah-mazing. 
—-
Ingredients, for those wondering:
* whole spelt flour
* white 00 pizza flour
* water
* sourdough starter discard
* active dry yeast
* kosher salt
* millet flour (for shaping)
⏲ All the times and weights are in that aforementioned post - plus opts to bake right away vs letting it all ferment for a day or two... There’s also a list of equipment I use, and my personal flour and pizza oven faves. Now go have a pizza party! 🍕🎉
Well hello there! ‘Tis the season and all means Well hello there! ‘Tis the season and all means it’s about time I (finally) shared this 🍗 🍇🍊 image from a test shoot collab well over a year ago 🙈. I actually made these Cornish Hens for Christmas last year too and they’ll be on the menu again this year. It’s a perfect holiday feast solution for a small group with only a few meat eaters, but also if you simply can’t be bothered to tackle a turkey!
——
• food prep & styling @84thand3rd 🙋🏼‍♀️
• photography @ivansocal 
• props & studio @plateandpatina 
——
If you want to see a moodier version of this image, pop over to Ivan’s feed as he just shared that one today too 🤣.
——
There seems to be a common thread this year of people asking in stories if it’s ok to start decorating for 🎄 already - my answer, every time, is ‘the world is on fire, time has no meaning, go for your life’. Am I wrong? (I’m not, haha) I may even put up a tree here more than 3 days before (I do keep it up until Easter though, so who knows 😜). Are you getting festive already or do you have hard and fast rules about these things?
Oooh, chocolate chip cookies! 🍪 💥 Your favou Oooh, chocolate chip cookies! 🍪
💥
Your favourite almost 6yo is back again, and this time it’s cookies. They’re vegan and gluten-free but that’s beside the point really, they’ll be ready to bake in less time than it takes to preheat the oven, and gone the second they cool. For a peek into our VO ‘process’ 😆 hold out for the end 🔈 - the outtakes we’re too good to not include.
🍪
For those wondering what everything is:
- 2 c almond meal
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1 tsp vanilla 
- 1/2 c choc chips or chopped choc
- 180C/355F ~12 min
⚡️ Happy baking, kids! ⚡️
Lemon Marmalade 🍋 made with lemons from our tre Lemon Marmalade 🍋 made with lemons from our tree and sweet limes from my cousin’s tree, narrated by the littlest little niece (5 1/2) who is apparently a natural at voiceovers - you’re going to want to put the sound on for this one 🤣😍.
-
Basically 4 cups each chopped lemon, white sugar, water - and if there’s any interest in an actual recipe I’ll even do a post on le neglected blawg.
- 
Hope this brings a bit of sunshine to your day ☀️🍋🥰 (let me know what your favourite part is - mine is ‘put it in the ooooveenn??’)~ xx JJ
Me: I should do some kind of 2021 wrap up reel as Me: I should do some kind of 2021 wrap up reel as my first post of the year, or maybe some celebratory New Years thing from the archives...

Also me: Look! I put stuff on toast, it was delicious, you should make it!

For those keeping score: a combo vaguely inspired by cilbir turkish eggs, but lazier and dairy free, and on toast 🤷🏼‍♀️. Homemade spelt sourdough, vegan (cashew) yoghurt, jammy (7min) eggs, chilli crisp, toasted sesame seeds, kosher salt, coffee. 

And for the visual but not literal people: 🍞🍦🥚🌶🍂☕️

...now I think this is where I ask you to share this post! And save it for later! And inquire what’s on your plate! Does that sound right?! Great! If you need me I’ll be eating toast (and playing today’s Wordle 😆) and shooting client videos 📹. Have a good one kids, stay safe. x~JJ. 
.
.
.
.
.
.
.
#mealpreprecipe #stuffontoast #eggsontoast #turkisheggs #vegetarianrecipe #whatsforbreakfast  #thebakefeed #eatcaptureshare #f52home
Load More Follow on Instagram

Visit JJ’s Portfolio

Jennifer Jenner Portfolio

Be nice, don’t steal

All work on 84thand3rd.com is the property of the site owner unless otherwise credited. Recipes and articles are NOT available for syndication or re-publication. A single watermarked photo can be used in recipe wrap-up articles to link back to the original recipe post on this site. Photos are available to purchase for other uses.

© All Rights Reserved

Want to use something? Contact me and ask.

instagram heart facebook twitter YouTube pinterest tumblr star gplus

Copyright © 2023 · 84th & 3rd