Peach Cobbler Baked French Toast Recipe with Vanilla Blackberry Syrup
I had finished canning 7 quarts of peach pie filling just last weekend and like any of my canning recipes, I had some of the recipe leftover. It wasn’t enough to can so I put it into a bowl and saved it in the refrigerator. It was the perfect amount for one of my family favorite baked French toast dishes.
These baked French toast meals are so perfect for a Saturday or Sunday busy morning breakfast and we typically have leftovers which is great for lunches or snacks when the family is hungry later. I make so many different varieties that I always have trouble deciding which one to make so I typically decide by which ingredients I have on hand. Below are some of my favorite baked French toast that I have posted. Try them yourself and you will see what I mean by “having trouble deciding.”
This is a delicious breakfast recipe that has a lot of flavor behind of the French toast. The sweet vanilla blackberry syrup makes a wonderful addition to the peach pie filling. I never realized peaches and blackberries went so well together until I made this recipe.
Cost to make this recipe.
Coming Soon.
Similar recipes to try
Recipe adapted
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Peach Cobbler Baked French Toast with Vanilla Blackberry Syrup
Ingredients
Baked French Toast
- 1 loaf French bread, cupt up…[$1.00]
- 6 large eggs, …[$1.38]
- ½ cup milk, …[$0.12]
- 1 tsp. vanilla extract, …[$0.70]
- 1 cup peach pie filling, …[$1.44]
- ½ cup all purpose flour, …[$0.12]
- ½ cup brown sugar, …[$0.24]
- ½ stick butter, …[$0.50]
Syrup
- 1 cup fresh blackberries, …[$2.00]
- ½ cup white granulated sugar, …[$0.15]
- 2 tsp. vanilla extract, …[$1.40]
INSTRUCTIONS
Baked French Toast
- In a large bowl, whisk eggs, milk, and vanilla extract. Add torn up French bread to mixture and set aside in refrigerator to let bread soak mixture for at least one hour.
- In a small bowl, blend together flour, brown sugar, and cold butter. Set aside in the refrigerator until ready to use.
- Grease an 8×8 casserole dish and add half of the soaked bread mixture. Spread the peach pie filling and top with the remaining bread mixture.
- Crumble butter/sugar mixture on top. Cover with foil and set in the refrigerator overnight.
- In the morning, bake covered at 350 °F for 30 minutes and then remove cover and bake for another 30 minutes.
Syrup
- In a small saucepan, heat blackberries and sugar over low-medium heat. Stir often to prevent from burning.
- After 10 minutes, mash berries and add vanilla extract. Cook for a few more minutes and serve over French toast.
Peach Cobbler Baked French Toast with Vanilla Blackberry Syrup
Ingredients
Baked French Toast
- 1 loaf French bread, cupt up…[$1.00]
- 6 large eggs, …[$1.38]
- ½ cup milk, …[$0.12]
- 1 tsp. vanilla extract, …[$0.70]
- 1 cup peach pie filling, …[$1.44]
- ½ cup all purpose flour, …[$0.12]
- ½ cup brown sugar, …[$0.24]
- ½ stick butter, …[$0.50]
Syrup
- 1 cup fresh blackberries, …[$2.00]
- ½ cup white granulated sugar, …[$0.15]
- 2 tsp. vanilla extract, …[$1.40]
Instructions
Baked French Toast
- In a large bowl, whisk eggs, milk, and vanilla extract. Add torn up French bread to mixture and set aside in refrigerator to let bread soak mixture for at least one hour.
- In a small bowl, blend together flour, brown sugar, and cold butter. Set aside in the refrigerator until ready to use.
- Grease an 8×8 casserole dish and add half of the soaked bread mixture. Spread the peach pie filling and top with the remaining bread mixture.
- Crumble butter/sugar mixture on top. Cover with foil and set in the refrigerator overnight.
- In the morning, bake covered at 350 °F for 30 minutes and then remove cover and bake for another 30 minutes.
Syrup
- In a small saucepan, heat blackberries and sugar over low-medium heat. Stir often to prevent from burning.
- After 10 minutes, mash berries and add vanilla extract. Cook for a few more minutes and serve over French toast.