Fresh Peach French Toast Cobbler Recipes

GEORGIA PEACH FRENCH TOAST

Steps:

• For the filling: In a saucepan set over low heat, add the peaches, sugar, cinnamon and ginger. Stir until the peaches are evenly coated, and then simmer until the peaches are tender and the syrup thickens, 15 to 20 minutes. Place the peach mixture in a blender and pulse until thick and chunky.
• For the French toast: In a large, shallow bowl, add the milk, cinnamon, vanilla and eggs, and whisk together. Dip the bread in the batter and to soak up the liquid.
• Heat a griddle over medium-high heat, then add some butter. Place the soaked bread on the griddle and cover with large metal bowl to keep the heat in. Cook until golden brown on both sides, 2 to 3 minutes per side.
• Layer one slice of French toast, a spoonful of the peach filling and a second slice of French toast on four serving plates. Top each plate with confectioner's sugar, whipped cream and some Candied Pecans.
• Preheat the oven to 350 degrees F.
• In a saucepan set over medium heat, add the brown sugar, granulated sugar, cinnamon and 2 tablespoons water. Mix to combine and cook until the mixture begins to bubble, 3 to 5 minutes.
• Place the toasted pecans on a sheet tray and pour the hot mixture over the top and toss until the pecans are evenly coated. Place in the oven for 6 to 8 minutes. Cool the pecans to handle. Crumble the candied pecans and toast 2 more minutes. Yield: 1 cup

PEACH FRENCH TOAST

Steps:

• In a small saucepan, bring the brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13x9-in. baking dish; top with peaches. Arrange bread over peaches., In a large bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight., Preheat oven to 350°. Remove dish from the refrigerator 30 minutes before baking; sprinkle with cinnamon. Cover and bake 20 minutes. Uncover; bake until a knife inserted in the center of French toast comes out clean, 25-30 minutes longer. Serve with a spoon.

GRANDMA'S PEACH FRENCH TOAST

Steps:

• In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
• Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
• Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

PEACH COBBLER FRENCH TOAST

Steps:

• Slice bread into 1" thick slices and lay flat in an oblong dish.
• Blend next 4 ingredients and pour over bread.
• Cover and let set until liquid is absorbed.
• Spray another 9x13 baking dish with non stick spray and place peaches and juice in the bottom.
• Mix together brown sugar and cinnamon and sprinkle on top.
• Place bread slices over peaches and brush with melted butter.
• Bake in a 425° oven for 25 minutes.

PEACH COBBLER FRENCH TOAST

Steps:

• To prepare drizzle:
• Drain can of peaches and pour juice into medium size pot. Set peaches aside.
• Slightly heat juice and then add cornstarch.
• Whisk until cornstarch lumps are gone.
• Add butter, sugar, vanilla, nutmeg and cinnamon and whisk.
• Let simmer for about 1 minute or until slightly thickens.
• Add about five peaches to the mixture and stir into mixture, then remove from heat and set aside until French toast is toasted.
• To prepare French toast:
• Whisk milk and eggs until combined.
• Add cinnamon, nutmeg and brown sugar and mix until combined.
• Heat skillet to medium heat.
• Once skillet is heated spray with cooking spray.
• Dip bread into wet mixture and coat on each side.
• Add bread to pan and toast on each side until brown.
• Remove from skillet and drizzle with peach cobbler sauce.
• Serve and enjoy!
• Optional: Drizzle with melted butter before adding peach cobbler sauce. Top with nuts- walnuts or pecans.

FRESH PEACH FRENCH TOAST COBBLER

Steps:

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

BLUEBERRY FRENCH TOAST COBBLER

Steps:

• In a large bowl, beat the eggs, milk, vanilla and baking powder until smooth. Pour into a large shallow baking dish. Add bread slices, turning once to coat. Cover and chill for 8 hours or overnight. , In a large bowl, combine the blueberries, sugar, melted butter, cornstarch and cinnamon. Pour into a greased 13-in. x 9-in. baking dish. Cover and chill 8 hours or overnight. , Remove both pans from the refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top. , Bake, uncovered, at 400° for 30-35 minutes or until toast is golden brown and blueberries are bubbly.