Peach Cobbler French Toast Recipe

In a medium saucepan over medium heat, combine the sliced peaches, granulated sugar, lemon juice, vanilla extract, ground cinnamon and a pinch of salt. Stir to combine.

Bring the mixture to a gentle simmer, stirring occasionally. Cook for 6–8 minutes, until the peaches begin to soften and release juices.

In a small bowl, whisk the cornstarch with the cold water to make a slurry. Pour the slurry into the simmering peaches and stir continuously for 1–2 minutes until the compote thickens slightly.

Remove from heat and stir in the unsalted butter until melted and glossy. Taste and adjust sweetness or acidity with additional sugar or lemon juice as needed. Let cool to warm or room temperature before serving; the compote will thicken further as it cools.

In a medium bowl, beat the softened cream cheese until smooth using a hand mixer or whisk.

Add the maple syrup, powdered sugar, vanilla extract and a pinch of salt. Beat until fully combined and smooth. If the mixture is too thick for drizzling, add up to 1 tablespoon milk and mix until spreadable but still creamy.

Taste and adjust sweetness or maple flavor. Chill in the refrigerator until ready to serve; bring to room temperature briefly before plating if you want it more spreadable.

Preheat the oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish or an ovenproof skillet.

Place the cubed brioche or challah in a very large mixing bowl or directly in the prepared baking dish.

In a separate large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon and 1/2 teaspoon salt until fully combined and slightly frothy.

Pour the custard mixture evenly over the bread cubes, pressing down gently so the bread soaks up the liquid. Allow to sit for 15–20 minutes so the bread absorbs the custard (or cover and refrigerate up to 1 hour for a deeper soak).

Dot the top of the soaked bread with 2 tablespoons of the unsalted butter, distributing small pieces across the surface.

Bake in the preheated oven for 30–35 minutes, until the custard is set around the edges and the top is golden-brown. If the top is browning too quickly, tent loosely with foil for the final 10 minutes.

Optional step for skillet finish: For a slightly caramelized top, melt 1 tablespoon butter in a large ovenproof skillet over medium heat, transfer baked pudding in portions to the skillet (or if you baked in the skillet, skip this), and cook 2–3 minutes until edges crisp. Return to oven briefly if needed to finish cooking.

Once baked, let the bread pudding French toast rest 5 minutes. Dust lightly with confectioners' sugar if using.

Spoon warm peach compote generously over portions of the bread pudding French toast.

Dot or drizzle with the maple cream cheese. If the cream cheese was chilled, warm briefly to make it more spreadable or whisk to loosen before drizzling.

Finish with a drizzle of maple syrup, sprinkle of toasted sliced almonds and a mint sprig if desired. Serve immediately.