Tis the season of giving, and today I’m sharing one of my favorite recipes from my new Ecookbook Fall In Love With Cooking Pt 2. My Peach Cobbler French Toast, the breakfast of my dreams! If you’re looking to elevate your brunch/breakfast game this holiday season you have to make this!
French toast is my absolute favorite. With the holidays in full effect, this Peach Cobbler French Toast is the perfect way to start a slow holiday morning! It’s so good and easy to whip up.
What’s Peach Cobbler French Toast?
Exactly what it sounds like. Fluffy french toast topped with warm, spiced peaches and served with a scoop of vanilla ice cream. This is what brunch dreams are made of. The perfect sweet brunch to start your day.
How to make Peach Cobbler French Toast?
For the peach compote:
The recipe begins with making the peach compote. In a saucepan, melt butter over medium heat, then add frozen peaches, brown sugar, white sugar, cinnamon, nutmeg, vanilla, a pinch of salt, and a splash of lemon juice. Bring the mixture to a gentle boil, then reduce to a simmer.
Let the peaches simmer for about 10 minutes, stirring occasionally, then add a cornstarch slurry to thicken the sauce. Once the compote has thickened, remove it from the heat and let it cool slightly before serving.
For the french toast:
Whisk eggs, milk, creamer, cinnamon, vanilla until smooth. Preheat griddle or pan over medium-low heat then add in butter and olive oil.
Dip the brioche slice into the egg batter and shake off the excess. Cook the French toast low and slow until golden on both sides, about 4 minutes per side. Repeat these steps until the batter is used up
Stack the French toast and drizzle with peach compote. Finish with a dusting of powdered sugar and a scoop of ice cream, if desired. And enjoy the best Peach Cobbler French Toast.
Ingredients for Peach Cobbler French Toast?
- Bread: I like to use a thick slice of brioche or challah bread. Make sure it’s something thick to soak up all the delicious batter and sauce from the peaches.
- Peaches: canned fresh or frozen
- Sugar: I use both brown and white sugars.
- Vanilla : vanilla extract or vanilla bean paste.
- Coffee Creamer: this is my secret ingredient to making the best french toast.
- Almond Milk: I like to add this to the batter as well. Feel free to use any type of milk.
- Eggs: use room temperature eggs to help blend into the batter easily.
- Cinnamon + nutmeg: french toast essential.
- butter + olive oil: this gives the perfect golden brown color for the french toast. Low and slow!
Topping Ideas:
- vanilla ice cream
- powdered sugar
- syrup
- whipped cream
- pecans
Love this recipe? Purchase my ecookbook today!
Other brunch recipes you will love:
- Easy Melt-In-Your-Mouth Buttermilk Biscuits
- Stewed Jerk Mushrooms and Grits
- Easy Crispy Skillet Breakfast Potatoes Recipe
- Blueberry Streusel Muffin Recipe
- Crunchy French Toast
If you try this Peach Cobbler French Toast, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Peach Cobbler French Toast
Ingredients
- 1 brioche loaf sliced
- 2 eggs
- 1/3 cup vanilla coffee creamer
- 1/3 cup milk of choice
- 1 tbsp vanilla extract
- 2 tsp cinnamon
- 1 tbsp brown sugar optional
- 2 tbsp unsalted butter
- 1 tbsp olive oil
For the Peaches
- 2 cups of frozen peaches
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tsp vanilla extract
- 1 tbsp cornstarch
- 2 tbsp water
Optional Toppings
- powdered sugar
- vanilla ice cream
- pecans
- syrup optional
Instructions
For the Peach Compote
- In a saucepan, melt butter over medium heat then add in peaches, brown and white sugar, cinnamon, brown and white sugar, cinnamon, nutmeg and vanilla. Bring the mixture to a boil then reduce to a simmer.
- Let the peaches simmer for about 10 minutes, then stir in a cornstarch slurry to thicken the sauce. Once it thickens, remove from heat and let it cool slightly.
For the French Toast
- To a bowl combine eggs, creamer, milk, cinnamon, vanilla and brown sugar. Whisk until well combined. When ready to cook, melt the butter and olive oil in a large skillet over medium low heat.
- Dip the brioche slice into the egg batter and shake off the excess. Cook the French toast low and slow until golden on both sides, about 4 minutes per side. Repeat these steps until the batter is used up
- Stack the French toast and drizzle with peach compote. Finish with a dusting of powdered sugar and a scoop of ice cream, if desired.
Notes
low and slow.
Feel free to use canned or fresh
peaches for this recipe.
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
