Peach Cobbler French Toast
Thick-cut French toast layered with warm cinnamon peaches and cobbler crumble.
Ingredients
For the Peach Topping
2 cups sliced peaches (fresh or frozen)
2 tbsp vegan butter
¼ cup brown sugar
1 tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla
1 tbsp cornstarch mixed with 2 tbsp water
For the French Toast
6 thick slices brioche-style vegan bread
1 cup unsweetened plant milk
½ cup Just Egg
1 tbsp maple syrup
1 tsp vanilla
½ tsp cinnamon
Pinch salt
For the Cobbler Crumble
½ cup flour
¼ cup brown sugar
¼ tsp cinnamon
Pinch salt
3 tbsp cold vegan butter
Optional
Powdered sugar
Maple syrup
Whipped coconut cream
⸻
Instructions
1. Make the peaches.
Melt butter in skillet. Add peaches, brown sugar, cinnamon, nutmeg, and vanilla.
Cook 5–7 minutes until soft.
Stir in cornstarch slurry and cook 2–3 more minutes until thickened. Set aside.
2. Make crumble.
Mix flour, brown sugar, cinnamon, and salt.
Cut in cold vegan butter until crumbly.
Bake at 350°F for 10–12 minutes until golden. Set aside.
3. Make French toast.
Whisk plant milk, Just Egg, maple syrup, vanilla, cinnamon, and salt.
Dip bread slices.
Cook in buttered skillet over medium heat 3–4 minutes per side until golden.
4. Assemble.
Stack French toast.
Spoon warm peaches over top.
Sprinkle cobbler crumble generously.
Finish with powdered sugar and maple syrup.
Making Peach Cobbler French Toast at home has been one of my favorite weekend treats, especially when I want to impress guests with a plant-based dish that feels indulgent yet wholesome. The key to that perfect balance lies in layering and texture—a soft, custardy French toast base, followed by a sweet, spiced peach topping, and finished with a buttery crumble that adds a delightful crunch. When preparing the peach topping, I like to use fresh peaches if they're in season because their natural sweetness shines through beautifully. However, frozen peaches are a reliable alternative year-round and still give excellent flavor. A small tip is to simmer them gently with vegan butter and spices like cinnamon and nutmeg to evoke that comforting cobbler aroma. For the cobbler crumble, I find that using cold vegan butter and working it quickly into the flour and sugar ensures a crumbly texture that crisps up nicely during baking. The slight caramelization from baking adds a complex sweetness that complements the fruit beautifully. Using a brioche-style vegan bread elevates the French toast by providing a sturdy yet soft structure, perfect for soaking up the egg substitute mixture made here with Just Egg and plant milk. Maple syrup in the batter adds a subtle hint of sweetness and pairs perfectly with the vanilla and cinnamon flavors. This dish is incredibly versatile—adding a dusting of powdered sugar or a dollop of whipped coconut cream can transform it into a brunch-worthy centerpiece. Plus, it’s a fantastic option for those following a plant-based diet or looking to reduce dairy and eggs. I recommend serving it with extra maple syrup on the side for those who love an extra drizzle. Overall, Peach Cobbler French Toast is a comforting, satisfying breakfast that combines the nostalgic charm of classic French toast with the warm, fruity notes of peach cobbler. It’s a recipe I keep returning to for its blend of textures and flavors, and it’s easy enough to whip up on a lazy Sunday morning or a special occasion brunch.