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Peach Cobbler French Toast Bake



10 oz challah or French bread, cut into large chunks

24 ounces frozen sliced peaches, thawed and drained (or use any fruit you want)

1 1/4 cups almond milk*

5 eggs

1/4 cup granulated sugar

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp kosher salt

For the Streusel Topping

1/4 cup all-purpose flour

1/4 cup brown sugar

2 tsp light butter

1/2 tsp ground cinnamon


Grease a 13×9 casserole dish with cooking spray. Lay your bread pieces evenly over the bottom of the dish.

In a medium-sized bowl, beat together eggs and sugar. Add in the milk, vanilla, cinnamon, and salt. Continue to beat until fully incorporated.

Pour egg mixture over entire casserole and push down on bread with your hands, making sure bread is covered in the mixture.

Cover and refrigerate for at least a few hours, or overnight for best results.

When you're ready to cook, preheat oven to 350 degrees. Take the casserole out of the refrigerator and let sit at room temperature.

Place thawed peaches evenly over on top of the soaked bread (see pictures).

Make the streusel topping. In a small bowl, mix together flour, brown sugar, butter, and cinnamon with your fingers until a crumbly paste forms. Sprinkle the streusel evenly over the peaches.

Bake uncovered for 45-60 minutes, or until the bottom is golden brown and the egg mixture is set. Let cool for about 10 minutes before you cut your portions.

french toast peach cobbler_edited.jpg
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