Peach Cobbler French Toast Casserole

I love that we are starting to get fresh peaches from the local farmers and there’s nothing like peaches and fresh whipped cream. If you’ve never made your own, well you have missed out. I love everything about fresh whipped cream including (and I know this is a little silly) knowing that some sweet dairy farm here in Utah worked hard just for you and I. It’s why I teamed up with the Dairy Council a year ago to talk about delicious dairy products.

I wait all summer for the farm stands to start carrying peaches and as soon as they do I’m all over it like flies on a porta potty….er that’s gross but I’m all over it, and that’s the point. This Peach Cobbler French Toast Casserole is seriously the perfect breakfast to celebrate such a lovely, luscious fruit.

Good heavens, just look at all of that buttery cobbler, crumble topping and it’s swimming in our favorite buttermilk syrup. Mmmmm, buttermilk syrup. Shall we have a moment of silence for the world’s best syrup? Even my Aunt Jemima (no joke, he’d rather have store bought than homemade maple syrup) prefers buttermilk syrup over all else. It’s fantastic.

We’ve adopted the tradition, like many of you have, of Saturday morning breakfast. We sleep in, make something crazy delicious and sit around the table taking our time to eat and just chat with each other. We love Saturday mornings. This recipe actually starts Friday so I just have to bake it on Saturday.

Just tear up day old french bread, we use Pillsbury as I can quickly bake two loaves and not worry about slaving in the kitchen, and pour over your milk mixture. Meanwhile cook the peaches all tender and cinnamon-y and dump over the top. Our girls like to prepare the crumb mixture because they can just smash everything together and then pick up handfuls to sprinkle over the entire dish. I cover everything and place it in the fridge overnight!

The next morning we bake everything until hot and bubbly, and serve with fresh whipped cream and sometimes I’ll whip up the buttermilk syrup too to make it really over the top. The whole time we are all in the kitchen laughing about funny things that happened during the week like our little one pretending to be “pwegenant” and both girls are giggling as they put on dances for us. It’s pretty much awesome. It’s such a slow, happy moment for us. Plus it’s something that happens regardless of school being in or whatever is keeping us busy all week. No matter what we at least get Saturday breakfast together. Gosh, I wish it was Saturday already.

Peach Cobbler French Toast Casserole

Yield: 9x13" baking dish

French Cobbler French Toast Casserole

Total Time: 1 hr

Prep Time: 15 mins

Cook Time: 45 mins

Print Recipe

Ingredients:

French Toast Casserole

• 1 Pillsbury French Bread, baked or 1/2 large bakery french bread, torn in pieces
• 4 eggs
• 1/2 Teaspoon Cinnamon
• 1/2 Cup Milk
• 1/2 Cup Sweetened Condensed Milk

Peach filling

• 2 Large Peaches, sliced
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Flour
• 1 pinch of cinnamon

Crumb Topping

• 1 Cup Flour
• 1/2 Cup Cake Flour
• 9 Tablespoons Butter, cut in small pieces
• 1/2 Teaspoon Cinnamon
• 1/3 Cup Brown Sugar
• 1/4 Cup White Sugar
• Buttermilk Syrup

Directions:

The day before you want to enjoy this casserole make the entire dish.

1. Start by greasing an 9×13″ baking dish (we used a deep dish 8×8″).
2. Tear up the bread and place it in the pan.
3. In a bowl, combine the eggs, cinnamon, milk and sweetened condensed milk.
4. Whisk to combine and pour over the bread.
5. Heat a medium saucepan over medium heat and add the peaches, flour, brown sugar and cinnamon.
6. Stir to combine and cook for 3 minutes or until tender and saucy in appearance, but still intact slices.
7. Allow to cool while you make the topping.
8. In a large bowl add the flours, sugars and cinnamon.
9. Whisk together with a fork and cut in the butter until it’s well incorporated and when you grab a handful in your hand it should stick together like wet sand.
10. Sprinkle the peaches and then crumb topping over the bread mixture and cover with foil.
11. Set in the fridge overnight.
12. Heat the oven to 350 the next morning, remove the foil and bake for 45 minutes.

Serve with fresh whipped cream and or Buttermilk Syrup.

You can use fresh or frozen peaches

Nutrition Information

Yield: 9x13" baking dish, Serving Size: 1

• Amount Per Serving:
• Calories: 3859 Calories
• Total Fat: 147.4g
• Cholesterol: 978.8mg
• Carbohydrates: 552g
• Fiber: 18.1g
• Sugar: 248.6g
• Protein: 93.6g

All images and text ©Carrian Cheney for Oh Sweet Basil.

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