Peach Cobbler French Toast Bake (Printable Page)
# What You Need:
→ French Toast Base
01 -
1 loaf brioche or challah bread, cubed (about 8 cups)
02 -
4 large eggs
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360 ml whole milk
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120 ml heavy cream
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100 g granulated sugar
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2 tsp vanilla extract
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1 tsp ground cinnamon
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¼ tsp ground nutmeg
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Pinch of salt
→ Peach Filling
10 -
3 cups fresh or frozen peach slices (peeled if fresh)
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50 g brown sugar
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1 tbsp cornstarch
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1 tsp lemon juice
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½ tsp cinnamon
→ Cobbler Crumble Topping
15 -
60 g all-purpose flour
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50 g brown sugar
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½ tsp cinnamon
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Pinch of salt
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60 g unsalted butter, cold and cubed
→ For Serving
20 -
Powdered sugar or maple syrup
21 -
Optional: whipped cream or vanilla ice cream
# How to Make It:
01 -
Grease a 9x13-inch baking dish and spread bread cubes evenly across the bottom.
02 -
In a bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt. Pour mixture evenly over the bread.
03 -
In a separate bowl, toss peach slices with brown sugar, cornstarch, lemon juice, and cinnamon. Distribute over the soaked bread cubes.
04 -
In a bowl, mix flour, brown sugar, cinnamon, and salt. Cut in butter with fingers or a pastry cutter until crumbly. Sprinkle over peaches.
05 -
Cover and refrigerate overnight for best results, or let rest at room temperature for 30 minutes.
06 -
Preheat oven to 175°C (350°F). Bake uncovered for 40–45 minutes, or until golden and set. Let cool for 10 minutes. Dust with powdered sugar and serve warm with syrup or whipped cream.
# Helpful Tips:
01 -
Substitute canned peaches (drained) if fresh or frozen are unavailable.
02 -
Add pecans or almonds to the crumble for crunch.
03 -
Great for holiday brunches or potlucks—feeds a crowd with minimal effort.