Monday, August 6

Peach French Toast



French toast is one of my favorite breakfast foods and something I make often, but this peach topping elevates the dish to a whole new level. The key to a perfect French toast is definitely the bread, and I think that it's a must to use challah or brioche and to slice the pieces to nearly 1" thick. Once the slices get dipped in an eggy custard and cooked until golden brown, a buttery peach-infused syrup gets poured over top. The fruit adds a great layer of texture and flavor to a familiar dish and makes the whole thing feel a little decadent. It's the type of dessert-breakfast that I love to indulge in every once and awhile.


Peach French Toast:
  • Cut four 3/4"-1" slices from a loaf of bread and set aside.*
  • In a shallow bowl, whisk together 4 eggs, 1/3 c. milk, and a splash of vanilla extract.
  • Soak the bread in the custard for a minute or so on each side while you melt 1 tbsp. butter in a large skillet.
  • Add the toast to the hot pan and cook for 3-4 minutes per side, or until golden and cooked through.
  • Meanwhile, melt another tbsp. butter in a small pan until foamy.
  • Add in 1 large sliced peach and cook for 3-4 minutes, or until softened and starting to release some juice.
  • Pour in 1/3 c. maple syrup and 1 tsp. vanilla extract and simmer on low heat for 5-10 minutes, or until ready to serve.
  • Divide French toast onto plates and spoon fruit and syrup over top.

Serves two
*Day old bread works even better. If possible, try to let your slices sit out for 30 minutes to dry out before adding to the custard.