SEPTEMBER 2009 RECIPE

FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

PEACH COBBLER FRENCH TOAST

  • 1 loaf French bread, sliced into eight 3/4-1" thick slices
  • 5 eggs
  • 1/2 cup milk
  • 1/4 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1/2 cup sugar
  • 1 tsp. cinnamon
  • 1 tsp. cornstarch
  • 4 1/2 cups sliced fresh peaches
  • 2 Tbsp. butter, melted
  • Powedered sugar

Arrange bread slices in a shallow baking pan. In a bowl, whisk together eggs, milk, baking powder and vanilla and pour over bread, turning to coat evenly. Cover the pan with plastic wrap; let stand for 2 hours or ovrnight in the refrigerator.

Preheat oven to 450º. Spray a 13"x9" baking pan with cooking spray.

In a bowl, mix sugar, cinnamon and cornstarch. Gently stir in peaches until well coated.

Spread 3/4 of the peach mixture in prepared pan; place bread slices on top of peaches. Brush tops of bread with butter. Bake for 20-25 minutes, or until toast is golden and peaches are bubbling.

To serve, place toast slices on plates; top with a portion of the remaining peach mixture and sprinkle with powdered sugar.

Serves 8

Back to Main Recipes List