1/2 Photos of Fresh Peach French Toast Cobbler
3 hrs 25 mins
From the Michigan Cook Book comes this yummy sounding recipe from The Hanson House in Grayling Michigan. I haven't tried this, but there's nothing like good fresh peaches! Prep time is a bit of a guess and includes letting the bread soak for 2 hours.
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Units: US | Metric
- 1Slice bread into 8 slices (approx. 3/4 to 1 inch thick) and arrange in a shallow baking pan.
- 2In a bowl whisk together eggs, milk, baking powder and vanilla.
- 3Pour mixture over bread, turn slices to coat evenly, then cover with plastic wrap and let stand 2 hours at room temperature or refrigerate overnight.
- 4Preheat oven to 450 degrees.
- 5Grease a 9x13 inch baking pan.
- 6Mix sugar, cinnamon and cornstarch in a bowl and then fold in peaches, coating well.
- 7**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.
- 8Brush the top of the bread slices with melted butter.
- 9Bake 20-25 minutes or'til toast looks golden and the peaches buble around the edges of the pan.
- 10Place toast on plates and spoon the peach sauce over the top and sprinkle with powdered sugar.
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Nutritional Facts for Fresh Peach French Toast Cobbler
Serving Size: 1 (278 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 325.7
- Calories from Fat 76
- Total Fat 8.4 g
- Saturated Fat 3.5 g
- Cholesterol 141.9 mg
- Sodium 428.4 mg
- Total Carbohydrate 52.6 g
- Dietary Fiber 3.2 g
- Sugars 20.9 g
- Protein 10.3 g