PEACH COBBLER FRENCH TOAST
This is so delicious and so simple to make. Pop it in the oven while the coffee brews and it will be ready in no time.
Provided by Marie
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
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
Peach Cobbler French Toast is classic French toast topped with a peach cobbler drizzle. This recipe is a breakfast and a dessert all in one delicious platter.
Provided by Whip it like Butter
Categories Breakfast
Number Of Ingredients 11
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.
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
FRESH PEACH FRENCH TOAST COBBLER
From the Michigan Cook Book comes this yummy sounding recipe from The Hanson House in Grayling Michigan. I haven't tried this, but there's nothing like good fresh peaches! Prep time is a bit of a guess and includes letting the bread soak for 2 hours.
Provided by ReeLani
Categories Breakfast
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 325.8, Fat 8.5, SaturatedFat 3.5, Cholesterol 142, Sodium 428.5, Carbohydrate 52.6, Fiber 3.3, Sugar 21, Protein 10.3
PEACH FRENCH TOAST
Let the aroma of baked peaches, brown sugar and cinnamon wake up your family. When you serve the tender slices of French toast, be sure to scoop up the golden syrup in the bottom of the pan and drizzle it over the top. -Geraldine Casey, Anderson, Indiana
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 547 calories, Fat 22g fat (12g saturated fat), Cholesterol 202mg cholesterol, Sodium 438mg sodium, Carbohydrate 75g carbohydrate (56g sugars, Fiber 2g fiber), Protein 10g protein.
GRANDMA'S PEACH FRENCH TOAST
My mother gave me this to use at my mother group. Everyone loved it so I decided to post it and share the great blend of peaches and French toast. Smells great when cooking.
Provided by SUDEMERS
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 51.3 g, Cholesterol 146.8 mg, Fat 15 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 8.4 g, Sodium 275.9 mg, Sugar 38.1 g
3 INGREDIENT FRENCH VANILLA PEACH COBBLER RECIPE - (4.4/5)
Provided by á-46991
Number Of Ingredients 4
Steps:
- Preheat oven to 375 fahrenheit. Drain one of the cans of peaches, reserving the syrup. Empty the peaches into a 13"x9" baking pan. Empty the entire contents of the other can of peaches (with syrup) into the 13"x9"pan. Spread the peaches out evenly. Sprinkle cinnamon sugar across the top of the peaches. Sprinkle the cake mix on top of the peaches and press down with your hands. Cut butter into 16 pieces and distribute across the top of the cake mix. Pour reserved syrup over the cake mix and run a knife through the mix and the syrup to spread it around a bit. Bake in preheated oven for 45 minutes. Serve warm with ice cream, fresh cream or milk.
OLD-FASHIONED PEACH COBBLER
Old-fashioned warm cobbler. If you like, add blueberries. Serve with ice cream or sweetened whipped cream.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F ( 205 degrees C).
- Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off the skin. Cut peaches into wedges, and place in either a deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil.
- Bake 15 minutes, or until the peaches are hot and bubbly
- Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together. Drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.
- Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 209 calories, Carbohydrate 37.7 g, Cholesterol 14.3 mg, Fat 5.5 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 210.9 mg, Sugar 23.2 g
PEACH-STUFFED FRENCH TOAST
Steps:
- Arrange half of the bread in a 13x9-in. baking dish coated with cooking spray. Top with peaches, pecans and remaining bread., In a small bowl, whisk the eggs, egg whites, milk, sugar, 1 teaspoon cinnamon and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 20 minutes. , In a small bowl, combine the flour, brown sugar and remaining cinnamon; cut in butter until crumbly. Sprinkle over French toast. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Serve with syrup if desired.
Nutrition Facts : Calories 267 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 368mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
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