Easy Peach Cobbler French Toast

This peach cobbler french toast is my weekend breakfast game-changer. I came up with it one Sunday morning when I couldn't decide between french toast and peach cobbler. Turns out, you can have both! The brioche soaks up that custardy egg mixture, getting golden and crispy on the outside while staying soft inside. Then come the warm, cinnamon-spiced peaches and that buttery biscuit crumble on top. Finish with a scoop of vanilla ice cream that melts into all the nooks and crannies, and a drizzle of caramel sauce. It's basically dessert for breakfast, and I'm not even sorry about it.

Last time my in-laws visited, I made this instead of our usual pancakes. My father-in-law, who usually just picks at breakfast, cleaned his plate and then asked if there was more. My mother-in-law asked for the recipe before they left, which is basically the highest form of culinary compliment.

Star Ingredients

• Brioche bread: The buttery richness makes all the difference. If you can't find brioche, challah or thick-cut farm bread works too. Regular sandwich bread will fall apart, so go for something substantial.
• Canned peaches: Don't overthink this! The canned ones in syrup are perfect here - they're consistently sweet and the syrup becomes part of the sauce. Fresh peaches are lovely in summer but require more prep.
• Digestive biscuits: These British cookies (graham crackers work too) create that perfect cobbler crumble when crushed and mixed with butter. Their slightly malty flavor works beautifully with the peaches.
• Whole milk: The fat content matters for richness in the french toast batter. If you only have 2%, that'll work, but avoid skim.
• Store-bought caramel sauce: This is not the time to be a hero. The good jarred stuff is perfect here and saves you from making caramel at 8 AM.

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Making Magic

Perfect your french toast:

Whisk that egg mixture really well so there are no streaks of egg white. When you dip the bread, give it a few seconds to soak on each side - you want it saturated but not falling apart. Cook it on medium-low heat so the inside cooks through before the outside burns.

Create peachy goodness:

The cornstarch trick is genius here - it thickens that syrup into a gorgeous sauce that clings to the peaches instead of running all over your plate. Make sure to mix the cornstarch with syrup first (not directly into the hot pan) to prevent lumps.

Nail the crumble:

When crushing those digestive biscuits, aim for a mix of textures - some fine crumbs and some small chunks. This gives you the perfect cobbler texture. The melted butter should be just enough to dampen all the crumbs without making them soggy.

Layer strategically:

Start with the french toast as your base, then add the warm peaches with some of their sauce. Sprinkle the crumble generously on top, add your ice cream while the peaches are still warm so it starts to melt, then finish with a drizzle of caramel.

Timing is everything:

Have all your components ready before you start cooking the french toast. That way everything can come together while the toast is hot and the peaches are warm.

Serve immediately:

This isn't a dish that waits around. That contrast between the warm peaches, melting ice cream, and crisp toast is what makes it special. Get it to the table pronto!

I started making this on lazy Sunday mornings when the kids were younger. They thought having ice cream for breakfast was the most rebellious thing ever, which bought me at least an hour of them thinking I was the coolest mom on the block. Now they're teenagers and harder to impress, but they still come running when they smell the cinnamon and peaches cooking.

Serving Ideas

For brunch with friends, set up a french toast bar with the peaches and crumble in separate bowls so everyone can build their own. Add some crispy bacon on the side for that perfect sweet-savory combo. If serving for dessert, a small glass of bourbon for the adults pairs surprisingly well with the caramel and peach flavors.

Tasty Twists

Try using canned cherry pie filling instead of peaches for a cherry cobbler version. Add a sprinkle of cardamom to the french toast batter for a subtle, sophisticated flavor. For a tropical twist, use canned pineapple and add some toasted coconut to the crumble mixture.

Quick Tips

This dish is best enjoyed right away, but if you're feeding a crowd, you can keep the french toast warm in a 200°F oven while you cook multiple batches. The peach mixture and crumble can be made a day ahead and reheated when needed. Just assemble everything right before serving for the best texture.

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I've made this peach cobbler french toast for weekend family breakfasts, holiday brunches, and even a breakfast-for-dinner situation when I just couldn't face cooking a proper meal. There's something about the combination of custardy french toast, warm fruit, crunchy topping, and cold ice cream that hits all the right notes. It's indulgent enough to feel special but easy enough that you don't need a special occasion to make it. And honestly, seeing people's faces when you serve them ice cream at breakfast is worth it all by itself.

Frequently Asked Questions

→ Can I use fresh peaches instead of canned?

Yes! Slice 3-4 fresh peaches and simmer with 1/2 cup sugar and 1/4 cup water until soft, then proceed with the recipe as written.

→ What can I substitute for digestive biscuits?

Graham crackers, shortbread cookies, or even vanilla wafers work well as substitutes for the crumble topping.

→ Can I prepare any components ahead of time?

The peach mixture and crumble topping can be made a day ahead. Just reheat the peaches before serving.

→ Is this suitable for a brunch gathering?

Absolutely! For a crowd, make the components separately and set up a French toast bar where guests can add their own toppings.

→ What other fruits would work in this recipe?

Try canned or fresh berries, apple pie filling, or canned pears for delicious variations on this indulgent breakfast.