This peach cobbler french toast casserole is perfect for guests, a surprise first day of school breakfast or relaxing weekend breakfast. It's full of sweet bread, saucy peaches and a crumb topping that will have you begging for more.
Ingredients
French Toast Casserole
1 Pillsbury French Bread, baked or 1/2 large bakery french bread, torn in pieces
4 eggs
1/2 Teaspoon Cinnamon
1/2 Cup Milk
1/2 Cup Sweetened Condensed Milk
Peach filling
2 Large Peaches, sliced
2 Tablespoons Brown Sugar
1 Tablespoon Flour
1 pinch of cinnamon
Crumb Topping
1 Cup Flour
1/2 Cup Cake Flour
9 Tablespoons Butter, cut in small pieces
1/2 Teaspoon Cinnamon
1/3 Cup Brown Sugar
1/4 Cup White Sugar
Buttermilk Syrup
Instructions
The day before you want to enjoy this casserole make the entire dish. Start by greasing an 9x13" baking dish (we used a deep dish 8x8"). Tear up the bread and place it in the pan. In a bowl, combine the eggs, cinnamon, milk and sweetened condensed milk. Whisk to combine and pour over the bread. Heat a medium saucepan over medium heat and add the peaches, flour, brown sugar and cinnamon.Stir to combine and cook for 3 minutes or until tender and saucy in appearance, but still intact slices. Allow to cool while you make the topping. In a large bowl add the flours, sugars and cinnamon. Whisk together with a fork and cut in the butter until it's well incorporated and when you grab a handful in your hand it should stick together like wet sand. Sprinkle the peaches and then crumb topping over the bread mixture and cover with foil. Set in the fridge overnight. Heat the oven to 350 the next morning, remove the foil and bake for 45 minutes. Serve with fresh whipped cream and or Buttermilk Syrup.
Notes
You can use fresh or frozen peaches
For other recipes visit: http://foodgrill.blogspot.com/
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French Toast Casserole
1 Pillsbury French Bread, baked or 1/2 large bakery french bread, torn in pieces
4 eggs
1/2 Teaspoon Cinnamon
1/2 Cup Milk
1/2 Cup Sweetened Condensed Milk
Peach filling
2 Large Peaches, sliced
2 Tablespoons Brown Sugar
1 Tablespoon Flour
1 pinch of cinnamon
Crumb Topping
1 Cup Flour
1/2 Cup Cake Flour
9 Tablespoons Butter, cut in small pieces
1/2 Teaspoon Cinnamon
1/3 Cup Brown Sugar
1/4 Cup White Sugar
Buttermilk Syrup
Instructions
The day before you want to enjoy this casserole make the entire dish. Start by greasing an 9x13" baking dish (we used a deep dish 8x8"). Tear up the bread and place it in the pan. In a bowl, combine the eggs, cinnamon, milk and sweetened condensed milk. Whisk to combine and pour over the bread. Heat a medium saucepan over medium heat and add the peaches, flour, brown sugar and cinnamon.Stir to combine and cook for 3 minutes or until tender and saucy in appearance, but still intact slices. Allow to cool while you make the topping. In a large bowl add the flours, sugars and cinnamon. Whisk together with a fork and cut in the butter until it's well incorporated and when you grab a handful in your hand it should stick together like wet sand. Sprinkle the peaches and then crumb topping over the bread mixture and cover with foil. Set in the fridge overnight. Heat the oven to 350 the next morning, remove the foil and bake for 45 minutes. Serve with fresh whipped cream and or Buttermilk Syrup.
Notes
You can use fresh or frozen peaches
For other recipes visit: http://foodgrill.blogspot.com/
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