Best 6 Peach Cobbler French Toast Recipes

PEACH FRENCH TOAST

Steps:

• In a small saucepan, bring the brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13x9-in. baking dish; top with peaches. Arrange bread over peaches., In a large bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight., Preheat oven to 350°. Remove dish from the refrigerator 30 minutes before baking; sprinkle with cinnamon. Cover and bake 20 minutes. Uncover; bake until a knife inserted in the center of French toast comes out clean, 25-30 minutes longer. Serve with a spoon.

GRANDMA'S PEACH FRENCH TOAST

Steps:

• In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
• Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
• Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

THE BEST PEACH COBBLER

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

PEACH COBBLER FRENCH TOAST

Steps:

• To prepare drizzle:
• Drain can of peaches and pour juice into medium size pot. Set peaches aside.
• Slightly heat juice and then add cornstarch.
• Whisk until cornstarch lumps are gone.
• Add butter, sugar, vanilla, nutmeg and cinnamon and whisk.
• Let simmer for about 1 minute or until slightly thickens.
• Add about five peaches to the mixture and stir into mixture, then remove from heat and set aside until French toast is toasted.
• To prepare French toast:
• Whisk milk and eggs until combined.
• Add cinnamon, nutmeg and brown sugar and mix until combined.
• Heat skillet to medium heat.
• Once skillet is heated spray with cooking spray.
• Dip bread into wet mixture and coat on each side.
• Add bread to pan and toast on each side until brown.
• Remove from skillet and drizzle with peach cobbler sauce.
• Serve and enjoy!
• Optional: Drizzle with melted butter before adding peach cobbler sauce. Top with nuts- walnuts or pecans.

BRIOCHE FRENCH TOAST WITH CARAMELIZED PEACHES

Steps:

• Preheat oven to 450 degrees F. In a 9x13-inch baking pan, combine peaches, sugar, almond extract and six tablespoons butter. Bake for 15-20 minutes, or until peaches are lightly browned. Put the remaining two tablespoons of butter in a 4x6-inch nonstick loaf pan and place in oven for 10 minutes.
• In a shallow bowl, whisk eggs, milk and cinnamon. Dip brioche halves in egg mixture and place, cut side down, in the heated baking pan. Bake for 7-10 minutes, or until toasted on the bottom. Place brioches on a platter, toasted side up, and top with caramelized peaches. Sprinkle with toasted almonds, if desired.

FRESH PEACH FRENCH TOAST COBBLER

Steps:

• Slice bread into 8 slices (approx. 3/4 to 1 inch thick) and arrange in a shallow baking pan.
• In a bowl whisk together eggs, milk, baking powder and vanilla.
• Pour mixture over bread, turn slices to coat evenly, then cover with plastic wrap and let stand 2 hours at room temperature or refrigerate overnight.
• Preheat oven to 450 degrees.
• Grease a 9x13 inch baking pan.
• Mix sugar, cinnamon and cornstarch in a bowl and then fold in peaches, coating well.
• **Ifusing frozen peaches that are sweetened you might want to add less sugar** Spread peach mixture in the greased baking pan and cover with the egg-soaked bread slices, wetter side up, wedging the bread in tightly.
• Brush the top of the bread slices with melted butter.
• Bake 20-25 minutes or'til toast looks golden and the peaches buble around the edges of the pan.
• Place toast on plates and spoon the peach sauce over the top and sprinkle with powdered sugar.