Diary of a Foodie

Tuesday, September 15, 2015

Peaches and Cream Topped Cinnamon Sugar French Toast

Another long name to a fantastic dinner (or brinner, if you will), but I promise you it is something you need to try today! Peaches are in peak season and this is one of the most delicious ways to use them.

My family requests breakfast for dinner almost weekly. We all love French toast, waffles, pancakes. You know, all the carby goodness. This was son #3's request for dinner this past week, and I may have given him extra treats that night as a, "thank you, you genius boy".

Peaches and Cream Topped Cinnamon Sugar French Toast

1 loaf Texas toast, or one loaf sliced Brioche bread
5 eggs
3 cups milk
1 TBSP cinnamon
1/4 c sugar
1 TBSP vanilla
1/2 tsp salt



1 TBSP sugar
1 1/2 tsp cinnamon
Stir til well mixed. Set aside for assembly.

In a large bowl, whisk together milk, eggs, cinnamon, sugar, vanilla, and salt. Heat up griddle or nonstick skillet to medium low heat (about 250 degrees on a griddle).  Once griddle is warmed up, take 1 TSBP of butter and melt it over the surface. Take sliced bread and dip it in the custard mixture on both sides. Immediately place on hot griddle and cook for about 3-4 minutes per side, or until browned. My griddle can cook 8 slices of bread at time, your griddle may vary, but do no overcrowd the pan/griddle, or bread will steam instead of browning. When French toast is cooked through on both sides. remove from griddle, and sprinkle both sides with cinnamon sugar mixture. Top with fresh peaches and fresh whipped cream.

Peaches and Cream

3-4 peaches, sliced, and sprinkled with Stay Fresh Fruit preserver, or lemon juice
(this will keep fruit from browning)

1 cup fresh heavy cream
1/4 c powdered sugar
1 tsp vanilla

Whip together cream, powdered sugar, and vanilla, until stiff peaks form.

Top fresh toast with 4-5 slices of peaches and a dollop of fresh whipped cream.
Serve warm.

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