Peach Cobbler French Toast Bake

10 INGREDIENTS • 9 STEPS • 1HR 45MINS

Peach Cobbler French Toast Bake

Recipe

5.0

1 rating

This is a simple and absolutely sensational peach cobbler French toast bake with a buttery brioche base, juicy peaches and gorgeous crumb topping!

This is a simple and absolutely sensational peach cobbler French toast bake with a buttery brioche base, juicy peaches and gorgeous crumb topping!

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

1HR 45MINS

Total Time

$3.82

Cost Per Serving

Ingredients

Servings

8

us / metric

Peach Cobbler French Toast

1 loaf

Brioche, diced

about 14 ounces

4

Peaches, pitted, thinly sliced

6

240 mL

Heavy Cream

1 tsp

Ground Cinnamon

1 tsp

1/2 tsp

Vanilla Extract

Crumb Topping

4 Tbsp

plus extra for greasing the dish

165 g

Dark Brown Sugar

60 g

All-Purpose Flour

Nutrition Per Serving

VIEW ALL

Calories

260

Fat

16.0 g

Protein

0.9 g

Carbs

29.0 g

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking Instructions

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step 1

Take a 9x13-inch baking dish and grease it really well with butter or cooking spray. Add the chunks of Brioche (1 loaf) to the tray and press it lightly into an even layer.

step 1 Take a 9x13-inch baking dish and grease it really well with butter or cooking spray. Add the chunks of Brioche (1 loaf) to the tray and press it lightly into an even layer.

step 2

Evenly arrange the Peaches (4) on top of the bread.

step 3

In a medium bowl, whisk the Eggs (6), Heavy Cream (240 mL), Ground Cinnamon (1 tsp), Ground Ginger (1 tsp), and Vanilla Extract (1/2 tsp) together until smooth.

step 3 In a medium bowl, whisk the Eggs (6), Heavy Cream (240 mL), Ground Cinnamon (1 tsp), Ground Ginger (1 tsp), and Vanilla Extract (1/2 tsp) together until smooth.

step 4

Pour it over the bread and peaches and lightly press everything down so it all gets glued together by the custard. Cover it and refrigerate it for at least an hour or up to overnight.

step 5

When you are ready to bake it, preheat the oven to 350 degrees F (180 degrees C).

step 6

Make the crumb topping. Put the Butter (4 Tbsp) in a small pot and heat it over medium heat. Let it gently melt and sizzle until it becomes nutty and slightly brown.

step 7

Stir the brown butter with the Dark Brown Sugar (165 g) and All-Purpose Flour (60 g) until it becomes a moist crumb.

step 7 Stir the brown butter with the Dark Brown Sugar (165 g) and All-Purpose Flour (60 g) until it becomes a moist crumb.

step 8

Sprinkle it all over the top of the casserole, then bake it for 45 minutes or so, until the custard is set and the crumb is golden.

step 8 Sprinkle it all over the top of the casserole, then bake it for 45 minutes or so, until the custard is set and the crumb is golden.

step 9

Let it cool for a few minutes or so when it's done, then serve immediately!

step 9 Let it cool for a few minutes or so when it's done, then serve immediately!

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