The Peach Cobbler French Toast is a delightful twist on a classic breakfast favorite, merging the comforting tastes of peach cobbler with the fluffy goodness of French toast. Perfect for brunch or a cozy family gathering, the dish will surely impress your guests and satisfy your cravings for something sweet and satisfying.
When making the Peach Cobbler French Toast, consider using day-old French bread for a sturdier texture. If you’re looking to swap ingredients, almond milk can be a great substitute for regular milk, and you could easily replace the brown sugar with coconut sugar if preferred. For those with allergies, ensure that the bread doesn’t contain any allergens, and choose canned peaches that are packed in juice or water for a healthier option.
Pancakes, Waffles & Crepes
Peach Cobbler French Toast Recipe
Ingredients
- 1 loaf French bread
- 4 eggs
- 1 cup milk
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla
- 3 (1 lb) cans sliced peaches, do not drain
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons melted butter
Instructions
- Slice the loaf of French bread into 1-inch thick slices and lay them flat in an oblong dish.
- In a mixing bowl, blend 4 eggs, 1 cup milk, 1/4 teaspoon baking powder, and 1 teaspoon vanilla until well combined, then pour over the bread slices.
- Cover the dish and let it set until the liquid is absorbed, usually about 15-20 minutes.
- Preheat your oven to 425°F and spray another 9×13 baking dish with non-stick spray.
- Open the 3 cans of sliced peaches and pour them, along with their juice, into the bottom of the prepared baking dish.
- In a separate bowl, mix together 1/2 cup brown sugar and 1 teaspoon cinnamon, then sprinkle the mixture evenly over the peaches.
- Place the soaked bread slices over the peaches, ensuring they cover them well, and brush the tops with 2 tablespoons of melted butter.
- Bake in the preheated oven for 25 minutes, or until the bread is golden brown and the edges are crisp.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 3 of 3: