Description
A delightful blend of peach cobbler flavors and French toast, perfect for breakfast or brunch.
Ingredients
Scale
- 1 loaf brioche or challah bread, cubed (about 8 cups)
- 4 large eggs
- 360 ml whole milk
- 120 ml heavy cream
- 100 g granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
- 3 cups fresh or frozen peach slices (peeled if fresh)
- 50 g brown sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- ½ tsp cinnamon
- 60 g all-purpose flour
- 50 g brown sugar
- ½ tsp cinnamon
- Pinch of salt
- 60 g unsalted butter, cold and cubed
- Powdered sugar or maple syrup (for serving)
- Optional: whipped cream or vanilla ice cream
Instructions
- Grease a 9×13-inch baking dish and spread bread cubes evenly across the bottom.
- In a bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt. Pour mixture evenly over the bread.
- In a separate bowl, toss peach slices with brown sugar, cornstarch, lemon juice, and cinnamon. Distribute over the soaked bread cubes.
- In a bowl, mix flour, brown sugar, cinnamon, and salt. Cut in butter with fingers or a pastry cutter until crumbly. Sprinkle over peaches.
- Cover and refrigerate overnight for best results, or let rest at room temperature for 30 minutes.
- Preheat oven to 175°C (350°F). Bake uncovered for 40–45 minutes, or until golden and set. Let cool for 10 minutes. Dust with powdered sugar and serve warm with syrup or whipped cream.
Notes
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 180mg