Recipe of the Month
Peach Cobbler French Toast

French Toast

  • 1 Loaf French Bread - Cut Into 20 - 1" Slices
  • 1 Can Peach Pie Filling
  • 1 Small Can Sliced or Diced Peaches -- Drained
  • 8 Whole Eggs -- Beaten
  • 2 Cups Milk, 2% Lowfat
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon ground Nutmeg


  • 1 Cup Brown Sugar
  • 1 Cup Pecans -- Chopped
  • 1/2 Cup Butter -- cubed
  • 2 Tablespoons Corn Syrup, Light
  • 1/2 Cup Oatmeal - Optional

Do not preheat the oven at this time the dish needs to soak up the eggs before baking

Grease or spray with "Pam" a 9"x 13" baking dish

Arrange 10 slices of bread in the pan

Mix with peach pie filling with the drained peaches. Spread on top of the bread and top with the remaining bread

Mix the eggs, milk, vanilla, cinnamon and nutmeg together and pour over the bread and peaches.

Cover and refrigerate overnight - 3 hours minimum

When ready to bake - Preheat oven to 350F and remove the dish from the refrigerator 30 minutes before baking

Mix together the topping ingredients and sprinkle over the french toast

Bake uncovered for 30 - 40 minutes until a knife inserted slightly off center comes out clean. Remember the filling will look wet, the egg mixture will look eggy and then it isn't ready. I start checking at about 25 minutes.

Let the French Toast sit 10 minutes before cutting.

If you have a sweet tooth you can serve Maple Syrup on the side.

David Michael & Co. • 10801 Decatur Road • Philadelphia, PA 19154 • 1-800-DM-FLAVORS

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