Peach Cobbler French Toast Recipe

Prepare peaches

Peel, pit, and slice enough ripe peaches to measure 3 cups. Aim for about 2–3 medium peaches depending on size.

In a medium saucepan over medium heat, combine 1 tablespoon granulated sugar, 2 tablespoons light brown sugar, 1 teaspoon fresh lemon juice, 1/2 teaspoon cinnamon, and a pinch (1/4 tsp) of salt. Stir to dissolve briefly.

Add the sliced peaches and 1 tablespoon unsalted butter to the pan. Cook, stirring occasionally, until the peaches begin to soften and release juice, about 4–6 minutes.

In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water until smooth to make a slurry. Pour the slurry into the simmering peaches and stir. Continue cooking until the compote thickens slightly, about 1–2 minutes.

Remove from heat and stir in 1/2 teaspoon vanilla extract. Taste and adjust sweetness or lemon if needed. Keep warm or cool to room temperature if making ahead; reheat gently before serving.

In a small bowl, combine 1/4 cup all-purpose flour, 1/4 cup rolled oats, 2 tablespoons packed light brown sugar, 1/4 teaspoon ground cinnamon, and a pinch (1/8 tsp) salt.

Using a fork or your fingertips, cut in 2 tablespoons cold cubed butter until mixture resembles coarse crumbs. Set aside. If you prefer the crumble warmed and crisp, toast it in a 350°F (175°C) oven on a baking sheet for 6–8 minutes, stirring once, until golden.

In a wide shallow dish (pie plate or baking dish), whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1 tablespoon granulated sugar, and 1/4 teaspoon salt until smooth and slightly frothy.

Arrange 8 slices of thick day-old brioche or challah on a wire rack or baking sheet. One at a time, submerge each bread slice in the custard for 15–20 seconds per side, allowing it to soak but not fall apart. For very stale bread, soak up to 30 seconds per side.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon neutral oil and 1 tablespoon unsalted butter; when butter stops foaming, reduce heat to medium-low to prevent burning.

Cook the soaked bread slices in batches (do not overcrowd) for about 3–4 minutes per side, until deep golden brown and cooked through. Add more butter between batches as needed. Transfer cooked slices to a baking sheet and keep warm in a 200°F (95°C) oven while finishing the rest.

Place 2 slices of French toast on each plate. Spoon a generous 1/2 to 3/4 cup of warm peach compote over the top (reserve any remaining compote for serving).

Sprinkle the optional cobbler crumble over the peaches for crunch (about 1–2 tablespoons per serving).

Drizzle with maple syrup to taste (about 1–2 tablespoons per serving). Dust with powdered sugar if using and garnish with fresh mint and a scoop of vanilla ice cream or whipped cream, if desired.

Serve immediately while the toast is warm and the compote is slightly saucy.