Peach Cobbler Made With Leftover Bread Recipes

TOO EASY PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
• Cut crust from bread slices, and cut each into 4 or 5 strips. Spread fruit into prepared pan, and cover with a layer of bread strips.
• Beat together butter, sugar, and flour; mix in egg. Pour mixture over the fruit and bread.
• Bake in preheated oven for 35 to 45 minutes, or until golden brown.

EASY PEACH COBBLER II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the peaches into the bottom of a buttered 9 inch square baking dish. Cut each slice of bread into 4 strips, and place over the peaches. In a medium bowl, whisk together the sugar, flour, egg and margarine; pour over the bread.
• Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

PEACH COBBLER BREAD

Steps:

• In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. , Pour into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

OLD-FASHIONED PEACH COBBLER

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.

PEACH COBBLER II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x10-inch baking dish.
• Stir together peaches with cinnamon and 1 1/2 cups sugar. Set aside.
• In a medium bowl, cream together shortening and 1 cup sugar. Mix in flour, baking powder and salt alternately with milk. Pour into prepared pan. Top with peach mixture. Drop butter in boiling water and pour all over peaches.
• Bake in preheated oven 40 to 45 minutes, until golden brown.

OLD FASHIONED PEACH COBBLER

Steps:

• In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
• In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
• Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
• Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

OLD-FASHIONED PEACH COBBLER

Steps:

• In a small saucepan, combine cornstarch and water until smooth. Stir in peaches. Cook and stir over medium heat for 5-8 minutes or until thickened. Pour into a greased 1-qt. baking dish., In a bowl, combine biscuit mix and sugar. Stir in the milk and oil just until moistened. Drop by spoonfuls over peaches. Bake at 400° for 20-25 minutes or until the top is golden brown.

PEACH COBBLER MADE WITH LEFTOVER BREAD

Steps:

• Use a baking dish (rectangular preferred) about 9 by 12. Place the peaches facing up side by side on the bottom of pan.
• Combine the egg, sugar, butter, and flour in a pot and cook until all is well combined (remember not to scorch it). Hint: don't overcook it.
• While that is cooking cut the bread into cubes (remember to cut the crust off) and distribute evenly over the peaches making sure to cover all the peaches even if you have to use more bread or less bread. Pour mixture over the bread making sure all cubes have been covered (it can be spread with a spatula).
• Bake in the oven at 350 degrees F until brown which should take about 30 min checking occasionally. Let stand just enough to cool to an edible preference.