Peach Cobbler French Toast (Print Version)
# Ingredients:
→ Main Components
01 -
4 thick slices brioche bread
02 -
2 large eggs
03 -
150 ml whole milk
04 -
1 teaspoon vanilla extract
05 -
1 teaspoon ground cinnamon
→ Peach Topping
06 -
300 g canned peaches in syrup
07 -
1 tablespoon cornstarch
→ Biscuit Crumble
08 -
4 digestive biscuits
09 -
30 g unsalted butter
→ For Serving
10 -
Caramel sauce
11 -
Vanilla ice cream (optional)
# Instructions:
01 -
In a large bowl, whisk the eggs, whole milk, vanilla extract, and ground cinnamon until thoroughly combined.
02 -
Dip each brioche slice into the custard mixture for several seconds per side to ensure even absorption.
03 -
Heat a nonstick skillet over medium heat and add butter. Place soaked brioche slices in the pan, cooking until each side is golden brown and firm, approximately 2–3 minutes per side.
04 -
In a small saucepan, combine canned peaches with syrup and cornstarch. Place over medium heat and cook, stirring gently, until the mixture thickens slightly, about 3–5 minutes.
05 -
Crush digestive biscuits into coarse crumbs. Melt butter, then mix with biscuit crumbs in a bowl until evenly coated.
06 -
Arrange the cooked French toast on serving plates. Spoon over the warm peaches, sprinkle generously with biscuit crumble, and finish with a drizzle of caramel sauce. Optionally, add a scoop of vanilla ice cream before serving.
# Notes:
01 -
Use day-old brioche to help the bread absorb the custard without becoming overly soggy. Prepare peach topping and biscuit crumble in advance for rapid assembly. Avoid overcrowding the pan to achieve uniform browning.
02 -
Experiment with seasonal fruits like apples or berries. For deeper flavor, add a touch of bourbon or rum to the peach mixture or substitute heavy cream for the milk in the custard.