Easy Peach Cobbler French Toast (Printable Format)
Brioche, peaches, and warm spices baked under a golden crumble for a sweet, custardy breakfast delight.
# Needed Ingredients:
→ Custard and Base
01 -
1 pound brioche bread, cut into 1-inch cubes
02 -
5 large eggs
03 -
2 cups half and half
04 -
2 1/2 cups peaches, peeled and sliced into 1/2-inch thick wedges
05 -
1 1/2 teaspoons vanilla extract
06 -
1 teaspoon ground cinnamon
07 -
1/2 teaspoon ground nutmeg
08 -
1 teaspoon lemon juice
09 -
1/4 teaspoon salt
→ Crumble Topping
10 -
1/4 cup all-purpose flour
11 -
1/4 cup brown sugar
12 -
2 tablespoons unsalted butter, chilled and cut into small pieces
13 -
1/2 teaspoon ground cinnamon
→ For Serving
14 -
Powdered sugar, for dusting
# Preparation Steps:
01 -
Preheat the oven to 350°F. Cut brioche into 1-inch cubes and place in a large bowl. Peel and slice peaches into 1/2-inch thick wedges.
02 -
Whisk eggs, half and half, vanilla extract, cinnamon, nutmeg, lemon juice, and salt in a medium bowl until thoroughly combined and smooth.
03 -
Add sliced peaches to the brioche cubes. Gently toss to disperse evenly. Pour custard over bread and peaches, then fold together with a spatula until evenly coated. Avoid overmixing to maintain bread texture.
04 -
Transfer the coated bread and peach mixture into a greased 9x13 inch baking dish, spreading it into an even layer.
05 -
Combine flour, brown sugar, and cinnamon in a small bowl. Add the chilled butter and use your fingertips or a fork to work it in until the mixture resembles coarse crumbs with pea-sized pieces.
06 -
Sprinkle the crumble topping evenly over the bread and peach mixture, breaking up large clumps as needed. Bake for 45 to 60 minutes, until the top is golden brown and a knife inserted in the center comes out clean with a slight jiggle in the very center.
07 -
Allow the bake to rest for 10 minutes after removing from the oven to set the custard further. Dust generously with powdered sugar just before serving.
# Supplementary Details:
01 -
Use day-old brioche for better custard absorption and texture.