Ingredients
-
1
-
5
-
1/2
-
1/4
-
1
-
1/2
-
1
-
1
-
4 1/2
-
2
-
-
-
-
-
Directions
Fresh Peach French Toast Cobbler, From the Michigan Cook Book comes this yummy sounding recipe from The Hanson House in Grayling Michigan I haven’t tried this, but there’s nothing like good fresh peaches! Prep time is a bit of a guess and includes letting the bread soak for 2 hours
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Steps
|
1
Done
|
Slice Bread Into 8 Slices (approx. 3/4 to 1 Inch Thick) and Arrange in a Shallow Baking Pan. |
|
2
Done
|
in a Bowl Whisk Together Eggs, Milk, Baking Powder and Vanilla. |
|
3
Done
|
Pour Mixture Over Bread, Turn Slices to Coat Evenly, Then Cover With Plastic Wrap and Let Stand 2 Hours at Room Temperature or Refrigerate Overnight. |
|
4
Done
|
Preheat Oven to 450 Degrees. |
|
5
Done
|
Grease a 9x13 Inch Baking Pan. |
|
6
Done
|
Mix Sugar, Cinnamon and Cornstarch in a Bowl and Then Fold in Peaches, Coating Well. |
|
7
Done
|
**ifusing Frozen Peaches That Are Sweetened You Might Want to Add Less Sugar** Spread Peach Mixture in the Greased Baking Pan and Cover With the Egg-Soaked Bread Slices, Wetter Side Up, Wedging the Bread in Tightly. |
|
8
Done
|
Brush the Top of the Bread Slices With Melted Butter. |
|
9
Done
|
Bake 20-25 Minutes Or'til Toast Looks Golden and the Peaches Buble Around the Edges of the Pan. |
|
10
Done
|
Place Toast on Plates and Spoon the Peach Sauce Over the Top and Sprinkle With Powdered Sugar. |
