Recipe Monday: Peachy French Toast

March 10, 2009 § 1 Comment


I grow so tired of watching Martha or Ina Garten or even Paula Deen suggesting that we make our french toast out of a ‘lovely old brioche’. 

a) as if a brioche is just waiting at my local SuperTarget in a big pile of other brioches, 1.99.  I’ve never SEEN a brioche for sale, been offered a brioche in someone’s home or enjoyed French Toast made out of old brioche

b) if I could find a brioche, there certainly wouldn’t be any of it ‘old’ enough to make french toast out of.

But really, if you’re going to make good french toast, you need a good, flavorful, dense bread that can stand up to the punishment that eggs and heat dish out.  So I use:  Challah bread, which I buy fresh on like a Wednesday, eat slices with my soup during the week and then thick slice it and set it on the counter for a few hours to dry out on Saturday morning. 

As with most of my ‘imagined recipes’ they are invented for two, unless they come from an altered original recipe that was for four or six.  But especially with something like Peachy French Toast, you can futz with the ingredients and amounts all day and make it your own. Please do!

So here’s what you need to serve 2-4 people.

Half a loaf of challah bread, cut into 4 – 8 slices about 1.5″ thick

3 large peaches, peeled and sliced into chunky half moons ( I used fresh, but I bet frozen would work)

1 tbsp white sugar

1/2 tbsp cinnamon

1 tbsp flour

3 tbsp butter

1/2 cup brown sugar

4 xl eggs (add an egg for 3 or 4 people)

1/4 c milk

1 tsp vanilla

1 tbsp sugar

dash cinnamon,nutmeg

Large Bowl, medium bowl, Medium saute pan, Large Fry/Saute Pan, Whisk, Flipper


The Peaches:  Throw the peaches in a large bowl and sprinkle them with cinnamon and sugar and flour.  Toss to coat and let them sit while you melt 3tbsp of butter in the medium frying pan.  When the butter is bubbly, add the 1/2 cup of brown sugar, whisk around to melt the sugar and bring it to a dark bubbly ‘syrup’.  Dump in the peaches and toss in the butter/sugar mixture.  Saute on medium heat until dark and soft and caramelly.  If that’s not a word, by God, it should be.  Turn them off and let them sit in the pan.

The French Toast: In the medium bowl, combine eggs, milk, sugar, vanilla, nutmeg and cinnamon.  Whisk it to high heck.  Dunk two slices in the egg mixture and let it sit there for a full minute, occasionally poking it down under the surface to suck up more liquid.  While it’s soaking, heat a tbsp or so of butter, or PAM in the big frying pan over medium high heat.  When it’s hot enough, drop the two slices of bread in the pan.  DO NOT MOVE it for at least a minute.  When the bottom is golden brown, flip the bread and toast the other side.  Repeat this with the rest of the bread, adding more butter or PAM as needed.

To serve, layer one piece of french toast, a messload of peaches, a second dose of french toast and a couple more peaches.  If you want to really wow ’em, throw some powdered sugar on top, but trust me, the peachy syrup is sweet and tasty enough.  I tried adding maple syrup on top and I heard a low rumbling voice say “DIABETES”.

And there you have it.  Peachy French Toast.


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