ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peach French Toast

Photo: Mikkel Vang
Yield Makes 4 servings
The succulent flavor of ripe peaches shines in this memorable breakfast recipe. Make today's morning meal special; you deserve it. 

Ingredients

  • 4 tablespoons unsalted butter
  • 2 tablespoons light brown sugar
  • 2 ripe yellow peaches, cut into 1/2-inch pieces
  • 2 tablespoons plus 3/4 cup heavy cream
  • 8 slices white or sourdough bread or brioche
  • 3 large eggs
  • 1/8 teaspoon ground cinnamon
  • Confectioners' sugar

Nutrition Information

  • calcium 140.25 mg
  • calories 504.5
  • caloriesfromfat 64 %
  • carbohydrate 36.2 g
  • cholesterol 260.05 mg
  • fat 36.12 g
  • fiber 1.97 g
  • iron 2.81 mg
  • protein 10.17 mg
  • satfat 20.71 g
  • sodium 416.11 mg

How to Make It

  1. In a large skillet, over medium-low heat, melt 2 tablespoons of the butter until it foams. Add the brown sugar and stir for 30 seconds. Add the peaches, raise heat to medium-high, and cook, stirring frequently, for 3 minutes. Stir in 2 tablespoons of the cream and simmer for 2 minutes. Transfer to a bowl.

    Heat oven to 200° F. Place 4 slices of the bread on a cutting board. Divide the peach mixture evenly among the slices, leaving a 1/2-inch border on all sides. Top with another slice of bread and press gently. In a shallow bowl, beat the eggs and cinnamon. Working in batches, soak the sandwiches in the egg mixture for 2 minutes per side. Melt 1 tablespoon of the butter in a large skillet over medium heat. Fry 2 sandwiches until golden brown, 3 to 4 minutes per side. Transfer to a baking sheet and place in oven to keep warm. Repeat with the remaining butter and sandwiches. Beat the remaining cream until soft peaks form. Halve each sandwich on the diagonal, sprinkle with the confectioners' sugar, and serve with the whipped cream.

    Tip: If you're using day-old bread to make the French toast, trim the crusts, which may have become tough.