Bolillo Peach French Toast Casserole is a dish that marries Mexican bread traditions with peaches in French Toast, the beloved breakfast classic.
We have a vegetable truck that comes around our neighborhood, and they always have Bolillo bread available. They’re great for sandwiches and making croutons; they make great French toast when they are a few days old.
Our experiment united two foods from distinct countries that were once intertwined. By using Mexican bread with French roots, we crafted French Toast with a twist. The addition of peaches and bourbon flavoring elevated it to a breakfast treasure.
Bolillos
Bolillos (from the Spanish word bollo: roll or bread), often referred to as “Mexican baguette,” has a rich history rooted in the cultural exchanges between Mexico and France. Its origins date back to the 1860s during the French intervention in Mexico. French bakers introduced their baking techniques to Mexican locals, creating Bolillo, a crusty bread with a soft, airy interior. Traditionally, Bolillos are shaped into small ovals and may be baked in a stone oven.
French Toast
Originating in ancient Rome, the dish known as “Pan Dulcis” was made by soaking bread in a mixture of milk and eggs before frying it. The French later adapted this dish, naming it “Pain Perdu”, which translates to “lost bread,” as it was a way to use stale bread.
To make it extra special, cook the casserole in a cast iron skillet because unlike French Toast, this casserole spends a good amount of time in the oven. Cast iron can go from the stovetop to the oven to the table. Canned peaches, raisins, and bourbon flavoring also made this breakfast a star easily shared as a dessert.
Bolillo Peach French Toast Casserole Recipe
Email Me the Recipe
Bolillo Peach Toast Casserole
Equipment
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
Instructions
- Mise en place
- 1 tablespoon Butter, 1/4 cup Brown sugarMelt the butter in the skillet and sprinkle the brown sugar inside. Sauté it until the sugar is absorbed by the butter.
- 2 Egg, 1 cup Milk, 1 teaspoon Bourbon Flavoring, 1 tablespoon Cinnamon, 10 ounce Peaches in fruit juiceMix the eggs, milk, bourbon flavoring, and cinnamon. Drain the peaches over a bowl. Put the juice in the egg mixture and stir to combine.
- 2 Bolillo RollsSlice the bread horizontally and submerge each piece in the egg mixture. Lay the bread cut side down in the pan. Continue doing this until all the bread slices are used.
- 1/4 cup RaisinsTuck the raisins and peaches in between the slices of bread. Pour any remaining egg mixture over the bread.
- 1/4 cup Butter, 1/2 cup Panko breadcrumbs, 1 teaspoon CinnamonPut the butter, panko bread crumbs and cinnamon in the food processor. Process then spread the mixture over the casserole.
- Bake in a 350 °F (177 °C) oven for 45 minutes or until the casserole starts to brown.
- Remove from the oven and let stand for 10 minutes to cool before serving. Enjoy!
Nutrition
References
- “The History of French Toast,” National Geographic
- “Bolillo,” Wikipedia
Oh! I never thought to use these breads for this kind of purpose before. I had canned pears instead of peaches. It was delicious! Thank you!