# What You'll Need:
→ French Toast Base
01 - 1 loaf brioche or challah bread, cubed (about 8 cups)
02 - 4 large eggs
03 - 360 ml whole milk
04 - 120 ml heavy cream
05 - 100 g granulated sugar
06 - 2 tsp vanilla extract
07 - 1 tsp ground cinnamon
08 - ¼ tsp ground nutmeg
09 - Pinch of salt
→ Peach Filling
10 - 3 cups fresh or frozen peach slices (peeled if fresh)
11 - 50 g brown sugar
12 - 1 tbsp cornstarch
13 - 1 tsp lemon juice
14 - ½ tsp cinnamon
→ Cobbler Crumble Topping
15 - 60 g all-purpose flour
16 - 50 g brown sugar
17 - ½ tsp cinnamon
18 - Pinch of salt
19 - 60 g unsalted butter, cold and cubed
→ For Serving
20 - Powdered sugar or maple syrup
21 - Optional: whipped cream or vanilla ice cream
# Steps to Follow:
01 - Grease a 9x13-inch baking dish and spread bread cubes evenly across the bottom.
02 - In a bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt. Pour mixture evenly over the bread.
03 - In a separate bowl, toss peach slices with brown sugar, cornstarch, lemon juice, and cinnamon. Distribute over the soaked bread cubes.
04 - In a bowl, mix flour, brown sugar, cinnamon, and salt. Cut in butter with fingers or a pastry cutter until crumbly. Sprinkle over peaches.
05 - Cover and refrigerate overnight for best results, or let rest at room temperature for 30 minutes.
06 - Preheat oven to 175°C (350°F). Bake uncovered for 40–45 minutes, or until golden and set. Let cool for 10 minutes. Dust with powdered sugar and serve warm with syrup or whipped cream.
