Fresh Peach French Toast Cobbler

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.

• Ready In: 3 hrs 25 mins
• Serves: 8

Ingredients

• 1  loaf  French bread, unsliced (1 lb)
• 5  eggs
• 1⁄2 cup milk
• 1⁄4 teaspoon baking powder
• 1  teaspoon vanilla extract
• 1⁄2 cup sugar
• 1  teaspoon cinnamon
• 1  teaspoon cornstarch
• 4 1⁄2 cups  sliced  fresh peaches (frozen are Ok, too)
• 2  tablespoons butter, melted
•  powdered sugar

Directions

1. Slice bread into 8 slices (approx. 3/4 to 1 inch thick) and arrange in a shallow baking pan.
2. In a bowl whisk together eggs, milk, baking powder and vanilla.
3. 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.
4. Preheat oven to 450 degrees.
5. Grease a 9x13 inch baking pan.
6. Mix 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.
8. Brush the top of the bread slices with melted butter.
9. Bake 20-25 minutes or'til toast looks golden and the peaches buble around the edges of the pan.
10. Place toast on plates and spoon the peach sauce over the top and sprinkle with powdered sugar.