| Peach French Toast Cobbler |
| |
|
| 1 (1 pound) unsliced loaf French bread |
1 teaspoon cinnamon |
| 5 eggs |
1 teaspoon cornstarch |
| 1/2 cup milk |
4 1/2 cups sliced fresh peaches |
| 1/4 teaspoon baking powder |
2 tablespoons butter, melted |
| 1 teaspoon vanilla |
Powdered sugar |
| 1/2 cup sugar |
|
| |
|
Slice bread into eight (3/4 to 1 inch thick) slices;
arrange in a shallow baking pan. In a bowl, whisk eggs, milk, baking
powder
and vanilla together and pour over bread, turning to coat evenly.
Cover pan with plastic wrap; let stand for 2 hours at room temperature
or overnight in the refrigerator. Preheat oven to 450°. Spray a
13x9 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.
|
|
|
