This is a simple and absolutely sensational peach cobbler French toast bake with a buttery brioche base, juicy peaches and gorgeous crumb topping!
- 1 loaf brioche bread about 14 ounces. Diced into chunks
- 4 whole peaches pitted and thinly sliced
- 6 whole eggs
- 1 cup heavy cream
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/2 stick butter
- 3/4 cup dark brown sugar
- 1/2 cup all-purpose flour
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Take a 9 x 13 baking dish and grease it really well with butter or cooking spray. Add the chunks of brioche to the tray and press it lightly into an even layer. Then evenly arrange the peach slices on top of the bread. In a medium bowl, whisk the eggs, heavy cream, cinnamon, ginger and vanilla together until smooth. Pour it over the bread and peaches and lightly press everything down so it all gets glued together by the custard. Cover it and refrigerate it for at least an hour or up to overnight.
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When you are ready to bake it, pre-heat the oven to 350. Then make the crumb topping. Put the butter in a small pot and heat it over medium heat. Let it gently melt and sizzle until it becomes nutty and slightly brown. Stir the brown butter with the brown sugar and flour until it becomes a moist crumb. Sprinkle it all over the top of the casserole, then bake it for 45 minutes or so, until the custard is set and the crumb is golden. Let it cool for a minute or so when it's done, then serve immediately! Enjoy!