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Peach cobbler french toast
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Peach Cobbler French Toast Bites

Crunchy bite sized french toast cubes are pillowy soft and oozing with a warm peach cobbler center and tossed in cinnamon sugar.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: brunch, Dessert
Servings: 12 french toast bites
Author: Mallory Austin

Ingredients

  • 1 pack King's Hawaiian Original Rolls
  • 2 packs graham crackers (about 18 sheets)
  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon
  • 4 tablespoons butter salted

Cream/Egg Mixture

  • 2 eggs
  • 2/3 cup heavy cream
  • 1 tablespoon granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon

Peach Cobbler Filling

  • 29 oz can peaches in heavy syrup 2 lbs. fresh peaches, peeled and seed removed.
  • 1/3 cup brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon corn starch (mixed with 2 teaspoons water)

Buttery Glaze (optional)

  • 1/4 cup melted butter
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

Prepare Ingredients

  • Strain peaches and pan dry, then dice the peaches into small chunks.
  • In a saucepan, over medium low, add the peaches and all peach mixture ingredients (except the corn starch). Stir until the brown sugar melts, then simmer to a low boil. Drizzle in the cornstarch slurry as you stir to prevent clumping. Allow the peaches to cool slightly while preparing other ingredients.
  • In a large bowl whisk together the cream/egg mixture by combining all the ingredients and whisking until smooth.
  • Use a food processor to crush graham crackers into crumbs. Set aside in a small bowl.
  • In a shallow dish, combine 1/4 cup granulated sugar with 1 tablespoon cinnamon

Assemble French Toast Bites

  • Cut a 1 1/2" square hole in the tops of each roll, only working the knife 3/4 of the way down. Slice off the excess bread from the bread "plug" that you removed, allowing room for the filling and set aside.
  • Add a few spoonfuls of peach filling into each roll and replace the tops to plug the hole. Use a fork to tamp down the tops to seal them.

Cook & Glaze

  • Heat a skillet to medium low and add 2 tablespoons of butter and allow it to melt. Dunk each roll in the egg mixture coating all sides, then roll in the graham crackers, patting the graham crackers into the roll to give it a crust.
  • Dip the bottoms of the rolls back into the cream/egg mixture and directly into the pan.
  • Cook in the skillet about 2 minutes per side until golden brown. Be sure to monitor your pan temp so the butter doesn't burn and brown.
  • Toss each of the french toast bites into the cinnamon sugar straight from the warm pan.
  • If desired, prepare the glaze by whisking together the ingredients into a medium bowl. Drizzle across each of the french toast bites and serve warm.