Peach Cobbler French Toast Bake

Peach Cobbler French Toast Bake ingredients

• 1 loaf (1 lb), cut into 1- day-old challah or brioche bread
• 6 each large eggs
• 1.5 cups milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 29 oz canned sliced peaches (in light syrup), drained
• 1/4 cup brown sugar, packed
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 cup all-purpose flour
• 1/4 cup old-fashioned rolled oats
• 1/4 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 cup (4 tbsp) cold unsalted butter, cut into small cubes
• for dusting powdered sugar

How to make Peach Cobbler French Toast Bake

1. Lightly grease a 9x13-inch baking dish. Scatter the 1 lb of 1-inch cubed day-old bread evenly in the prepared dish. This allows the bread to soak up the custard more effectively.
2. Prepare the custard: In a large bowl, whisk together 6 large eggs, 1.5 cups milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1/4 tsp nutmeg until well combined.
3. Pour the egg mixture evenly over the bread cubes in the baking dish, ensuring all pieces are moistened. Gently press the bread down to help it absorb the custard. Cover the dish and refrigerate for at least 30 minutes, or preferably overnight, to allow the bread to fully soak.
4. While the French toast is soaking (or right before baking if soaking overnight), prepare the peach filling: In a medium bowl, combine 29 oz of drained canned sliced peaches, 1/4 cup packed brown sugar, 1 tbsp cornstarch, and 1 tbsp lemon juice. Gently toss to coat the peaches.
5. Preheat your oven to 375°F (190°C). Remove the French toast bake from the refrigerator.
6. Evenly distribute the peach filling over the soaked bread in the baking dish.
7. Make the streusel topping: In a separate small bowl, combine 1/2 cup all-purpose flour, 1/4 cup old-fashioned rolled oats, 1/4 cup packed brown sugar, and 1/2 tsp ground cinnamon. Add 1/4 cup (4 tbsp) cold unsalted butter, cut into small cubes.
8. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until coarse crumbs form. Sprinkle the streusel topping evenly over the peach layer in the baking dish.
9. Bake for 45-55 minutes, or until the French toast is puffed, golden brown, and the center is set (a knife inserted into the center should come out mostly clean). If the topping browns too quickly, loosely tent the dish with foil.
10. Allow the Peach Cobbler French Toast Bake to rest for 5-10 minutes before serving. Dust with powdered sugar just before serving, if desired, and serve warm.

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