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Peach Cobbler Baked French Toast

Source of Recipe

"Our Sweet Basil Kitchen" by Cade and Carrion Cheney


Recipe Introduction

"There aren't many things better than peach season. One year we ended up with a couple huge boxes and decided to do a mashup of a French toast casserole and our favorite peach cobbler recipe. Let's just say it didn't last long on the breakfast table. This is best prepared the day before serving. Store in the refrigerator, pull out first thing in the morning, bake, and enjoy! Perfect for holidays or when you'll have guests staying the night."

List of Ingredients

° ½ loaf French bread, torn in pieces
° 4 eggs
° 1 tsp plus 1 pinch ground cinnamon, divided
° ½ cup milk
° ½ cup sweetened condensed milk
° 2 large peaches, sliced
° 1½ cups plus 1 Tbsp all-purpose flour, divided
° â…“ cup plus 2 Tbsp brown sugar, divided
° 9 Tbsp cold butter, cut in small pieces
° ¼ cup granulated sugar


Recipe

Grease a 9- x 13-inch baking pan or an 8- x 8-inch deep-dish casserole. Scatter torn bread pieces along the bottom of the dish.

In a medium bowl, combine the eggs, ½ teaspoon of the cinnamon, the milk, and the sweetened condensed milk. Whisk to combine and then pour evenly over the bread; set aside.

In a medium saucepan over medium heat, combine sliced peaches, 1 tablespoon of the flour, 2 tablespoons of the brown sugar, and a pinch of cinnamon. Cook and stir 3 minutes, or until tender and saucy in appearance but with peach slices still intact. Remove from heat and allow to cool while you make the topping.

In a large bowl, whisk together the remaining 1½ cups flour, the remaining â…“ cup brown sugar, the granulated sugar, and ½ teaspoon cinnamon. With a fork or pastry cutter, cut in the butter until it's well incorporated. (When you grab a handful in your hand, it should stick together like wet sand.)

Spread the peach sauce and the crumb topping over the bread mixture and cover the dish with foil. Refrigerate overnight.

When ready to serve, preheat oven to 350 degrees F. Remove the foil and bake 45 minutes.

Serve with fresh whipped cream and/or Buttermilk Syrup.


Serves 8 to 10