The succulent flavor of ripe peaches shines in this memorable breakfast recipe. Make today's morning meal special; you deserve it.
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
How to Make It
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.
Tasty! Though I too added some heavy cream to the egg mixture and did not soak the bread nearly as long as the recipe called for. I also added some extra spices (cinnamon, allspice, cloves, and lemon peel) to the peach mixture. Rave reviews all around!
We are going a little heavy on the butter and cream here. Maybe that's because I add a quarter cup of half and half to the egg mixture. I do not soak the bread that long, just about 30 seconds, because I think it comes out too soft and soggy at 2 minutes. I love whipped cream (it needs a Tbs of sugar and 1 tsp of vanilla, by the way), but I think this toast is better with a Tbs of sour cream (lite) on the side. This isn't dessert, after all. Or is it? Over all, a great recipe.
it's by far the best french toast i ever made very easy very quick and for the heavy cream if i don't have in hand i use 1/3 cup butter 3/4 cup low fat milk and a tablespoon flour all heated together and i try to eliminate butter and sugar as i could also use artificial sweetener instead of Confectioners' sugar and still taste the best
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