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 This recipe, as well as 349 others, are featured in our cookbook, “Rocky Mountain Lodge & Cabins’ Favorite Recipes”. The cookbook includes recipes in categories such as Breakfast recipes, Main Dishes, Breads, Sides, Desserts, and many others. The cookbook can be purchased at our Gift Shop at our website at http://www.rockymountainlodge.com/ and click on the “Gift Shop” link on the left.