Peaches & Cream French Toast
Sautéed peaches and vanilla whipped cream over french toast. Make sure to play 112 while you're making this for the best results.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 Tbsp salted butter
- 3 whole peaches (peeled and sliced)
- 2 Tbsp dark brown sugar
- 1 Tbsp granulated sugar
- 1 Tsp lemon juice
- 2 Tbsp water
- 1 Tsp cornstarch
- 1 Tsp water (cold)
- 1 C heavy whipping cream
- 2 Tbsp granulated sugar
- 2 Tsp powdered sugar
- 1 Tsp vanilla bean paste
- 2 large egg yolks
- 1 Tbsp all-purpose flour
- 1/4 C heavy cream
- 1/4 C whole milk
- 2 Tbsp granulated sugar
- 1/4 Tsp ground cinnamon
- 1/8 Tsp ground ginger
- 1 loaf french bread (cut into 1" slices)
- 2 Tbsp vegetable oil (for frying)
- 2 Tbsp salted butter (for frying )
Instructions
- 1
Place a medium saucepan over medium-high heat and add the butter. Once it’s melted, toss in the sliced peaches, brown sugar, granulated sugar, lemon juice, and water. Give it a good stir so everything gets coated. Bring it to a boil, then reduce the heat to low, cover the pan, and let the peaches simmer for about 5-6 minutes until they soften up nicely.
- 2
In a small bowl, whisk together the cornstarch and a teaspoon of cold water until smooth. Once the peaches are tender, stir this mixture into the peaches. Cook for another 2-3 minutes until the sauce thickens, then set it aside.
- 3
In a large mixing bowl, combine the egg yolks, flour, heavy cream, milk, sugar, cinnamon, and ginger. Whisk it all together until smooth. This will be your delicious custard for the French toast.
- 4
Heat a large skillet over medium heat. Drizzle in about a half teaspoon of oil and add a tablespoon of butter. Swirl them around until the butter melts and coats the pan. Dip the slices of bread into the custard, making sure each side is coated. Lay the bread gently in the skillet without crowding the pan. Cook each slice for about 3 minutes on each side, until they’re golden brown. Keep the cooked slices warm in a 200ºF oven while you finish the rest.
- 5
If you’re good at multitasking, you can start making the whipped cream while the last batch of French toast is cooking. In a small bowl, combine the heavy cream, granulated sugar, powdered sugar, and vanilla bean paste. Use a hand mixer, immersion blender, or a whisk (if you’re up for the challenge!) to beat the mixture until it forms stiff peaks.
- 6
To serve, place the French toast slices on a plate, spoon the sautéed peaches on top, and finish with a dollop of vanilla bean whipped cream. Dassit.