Peach French Toast
This peach french toast recipe turns thick slices of brioche into a custard-soaked breakfast topped with warm, buttery peaches for a golden, cozy morning meal that comes together in about 35 minutes.
Equipment
- Balloon whisk - For beating the custard smooth
- Glass mixing bowls - For the eggs and the sliced peaches
- Shallow baking dish - Or pie plate wide enough to dip a full slice of bread
- Large nonstick skillet - Or griddle for the toast
- Saucepan or small skillet - Separate pan for the peaches
- Fish spatula - For flipping the slices cleanly
- Kitchen tongs - For turning the peach slices
- Wire rack - For holding cooked toast so the edges stay crisp
Ingredients
For the Custard
- 4 large eggs
- 3/4 cup whole milk - 180 ml
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- fine salt - Pinch
For the Peach Topping
- 4 medium ripe peaches - about 1 1/2 lb / 680 g, pitted and sliced
- 3 tablespoons unsalted butter
- 1/3 cup light brown sugar - 70 g, packed
- 1/2 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- fine salt - Pinch
For Cooking and Serving
- 8 slices brioche or challah - about 1 inch (2.5 cm) thick
- 2 tablespoons unsalted butter - for the skillet
- pure maple syrup - for serving
- powdered sugar - for dusting, optional
Instructions
- Melt the butter in a saucepan over medium heat, add the sliced peaches, brown sugar, and cinnamon, and cook for 5 to 7 minutes until the peaches soften and the juices turn glossy and syrupy.
- Stir the lemon juice and salt into the peaches, then remove from heat and set aside, covered loosely, to stay warm.
- Crack the eggs into a shallow baking dish, add the milk, sugar, vanilla, cinnamon, nutmeg, and salt, and whisk hard for 30 to 45 seconds until completely smooth.
- Lay one slice of brioche in the custard for about 20 seconds per side, then lift and let the excess drip back into the dish.
- Heat a skillet over medium heat with about 1/2 tablespoon of butter, then cook the soaked slices for 2 to 3 minutes per side until deep golden brown.
- Wipe the pan and add fresh butter between batches, and move each finished slice to a wire rack rather than stacking them.
- Arrange 2 slices on each plate, spoon the warm peach topping generously over the top, drizzle with maple syrup, and dust with powdered sugar if you like.
Notes
- Use bread that is a day old — slightly stale brioche or challah holds up to the custard far better than a fresh, soft loaf.
- Soak, do not drown — a quick 20-second dip on each side is enough for thick bread.
- Keep the heat at medium so the outside browns before the center sets and the toast does not turn greasy.
- Cook the peaches separately so the fruit makes a proper sauce and the toast never gets waterlogged.
- Choose firm-ripe peaches that smell fragrant and give slightly when pressed, but do not feel mushy.
- Wipe the pan between batches so browned butter does not turn bitter and darken the next round of slices.
- Hold cooked slices on a wire rack in a 200°F (95°C) oven so everything is hot at once when you serve.
- For a softer, more custardy center, add a splash more milk to the custard and soak a few seconds longer.
- Store cooled french toast in an airtight container in the fridge for up to 3 days, and the peach topping in a separate sealed jar for up to 4 days.
- Freeze cooled slices in a single layer on a tray, then transfer to a freezer bag for up to 2 months; reheat on a wire rack at 350°F (175°C) for 8 to 10 minutes or in a toaster.
- Canned or frozen peaches work when fresh are out of season — drain canned peaches well and reduce the added sugar, or cook frozen slices a couple of minutes longer to drive off extra liquid.
- For a dairy-free version, swap the whole milk for a full-fat oat or almond milk and use plant-based butter.
Nutrition
Serving: 2slicesCalories: 430kcalCarbohydrates: 55gProtein: 12gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 210mgSodium: 320mgPotassium: 350mgFiber: 3gSugar: 30gVitamin A: 15IUVitamin C: 15mgCalcium: 10mgIron: 10mg
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