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Baked Peach Cobbler French Toast

Quick and simple baked french toast loaded with cinnamon flavored peaches.
Course Breakfast, brunch
Cuisine American
Keyword overnight baked french toast, peach cobbler french toast
Prep Time 10 minutes
Cook Time 45 minutes
Overnight Resting Time 8 hours
Total Time 8 hours 55 minutes
Servings 12 servings

Ingredients

Cinnamon Peaches

  • 2-15 oz Canned Peaches in juice, drained
  • 1/4 teaspoon Cinnamon
  • 1/8 teaspoon Nutmeg
  • 1 Tablespoon Granulated Sugar

Custard

  • 12 oz Mini Croissants stale or toasted
  • 2/3 cup Brown Sugar
  • 6 Eggs
  • 1 teaspoon Cinnamon
  • 1 Tablespoon Vanilla Extract
  • 1 cup Heavy Cream
  • 1 cup Milk

Streusel Topping

  • 1/4 cup Light Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Cinnamon
  • 1 Tablespoon Unsalted Butter cubed, cold

Instructions

  • 1. Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 baking dish with non stick baking spray and set aside.
    2. Toast the bread in the oven for 5 minutes then set aside to allow to cool.
    3. In a medium bowl, whisk together the brown sugar, heavy cream, milk, vanilla, cinnamon and eggs until well combined.
    4. In a separate bowl, mix the drained peaches with cinnamon, nutmeg, and sugar.
    5. Lastly, in a small bowl mix together the brown sugar, sugar, cinnamon and butter with a fork. Mix until all butter is mixed in and clumps form. Set aside in the fridge until right before baking.
    6. To assemble, layer the croissants in the bottom of the baking dish. Next, layer the peaches into between the croissants. Pour the custard over the bread and peaches. Cover with foil and allow to chill for 4-8 hours, preferably overnight.
    7. When ready to bake, preheat the oven to 375 degrees Fahrenheit. Sprinkle the streusel topping over the casserole then bake for 45-60 minutes. If you like french toast on the softer side, take it out closer to 45 minutes.