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French Toast Fruit Cobbler presented by Maxwell House Bed & Breakfast at the Historic Merritt House |
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Ingredients:
8-12 oz. baquette French bread 4 eggs 1 cup milk 1/4 tsp. baking powder 1 tsp. vanilla 3-1 lb. cans sliced peaches, do not drain 1/2 cup brown sugar 1 tsp. cinnamon 2 Tbsp. melted butter Slice bread into 1" slices, lay flat in an oblong dish. Blend next 4 ingredients and pour over bread, cover until liquid is obsorbed. In another oblong dish (12 x 9) spray with pam and place fruit in bottom, sprinkle with brown sugar and cinnamon mixture. Place bread slices over fruit and brush with melted butter. Bake in a 425° oven for 25 minutes.
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Maxwell House Bed & Breakfast at the Historic Merritt House Mount Airy, North Carolina Welcome to our 1901 Victorian Home,located in the Blue Ridge Mountain foothills,'MAYBERRY USA'& YADKIN VALLEY WINE COUNTRY |
 Click here for pictures and information about the inn. |
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More Maxwell House Bed & Breakfast at the Historic Merritt House Recipes: Nova Scotia Blueberry Muffins | Merritt House Applesauce Cake |
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French Toast | Fruit Dishes