Peach Cobbler French Toast Bake
Serves 6
Ingredients
- 12 slices bread
- 2 tsp cinnamon
- 8 eggs
- 2 cups milk
- 1 tsp vanilla extract
- 1/2 cup sugar , divided
- 28 oz canned, in juiced peach slices, drained OR 3 cups or fresh or frozen peaches – diced
- 1/4 cup butter
- 1/2 cup flour
Instructions
- Cube bread and spread in a 9×13 baking dish that has been sprayed with non stick spray. Sprinkle cinnamon on top of bread
- In a large mixing bowl, beat eggs, add in milk, vanilla and 1/4 sugar substitute, mix well.
- Pour egg mixture over bread.
- Add peaches into bread/egg mixture and mix well in pan.
- In a small bowl, mix butter, flour and remaining 1/4 cup sugar substitute until it forms a soft, crumble. Sprinkle evenly over peaches.
- Cover and refrigerate for a minimum of 1 hour. Can make ahead and refrigerate overnight.
- When ready, preheat oven to 375 and bake for 35-40 minutes or until just starting to get golden brown and eggs are set. Check it at 20-25 minutes and if it is getting brown to quickly, cover and continue baking.
- Removed from oven and let sit 5 minutes before cutting
- Optional – mix some zero calorie confectioners sugar with a little milk and make a glaze for the top!
Joan thank you for all these wonderful recipes. Just wondering – why 1% milk instead of fat free or almond milk? I’m not much of a cook so wondering if type of milk affects the result.
I just like the little bit of creaminess with the 1%. I think using almond milk in such large quantities changes the flavor of the dish. I’m sure it would work with whatever kind of milk you like!
Joan, did you use REAL butter but lite? OR did you use I Can’t Believe It’s Not Butter, lite?????
Hi Anne!
I use either the Aldi light butter with canola oil or the Can’t Believe It’s Not Butter Light with Canola Oil! I hope that helps
Tyvm for all the great recipes 😋😋😋