Peaches ’n cream French toast
Treat yourself with this over-the-top breakfast recipe featuring fresh summer stone fruit.
Do you love peaches and cream? Of course you do! That’s why you're drooling over the photo above. Thick-cut Texas toast, dipped in egg batter, fried, and then stacked up with fresh stone fruit and a Greek yogurt sauce. What is not to love?
With the juice from the fresh peaches and yogurt sauce, you won’t need much else on top of this French toast. But if you prefer extra syrup on your toast, I suggest doubling the yogurt sauce recipe. If you end up with extra ... it goes great with any fresh berry for a healthy dessert.
In fact, I should point out that it’s the peaches that really make this recipe pop, so pick out good ones. There should be no green on the peaches you buy. Color is very important. Though, the red doesn’t mean it is any more ripe. Here is a great guide for picking the perfect peach and why the red color doesn’t matter.
- 6 slices Texas toast
- 4 eggs
- 1/4 cup half and half
- 2 tablespoons unsalted butter
- 4 peaches
- 1 cup Greek yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
In a shallow dish, crack open the 4 eggs. Add in a pinch of salt and the half and half, and whisk the egg mixture until it is nice and frothy.
Melt the 2 tablespoons of butter in a large fry pan over a medium-low heat.
Dip the Texas toast slices into the egg batter, making sure each side is full covered in the batter. Then transfer the battered bread to the fry pan.
Fry the toast until evenly browned on both sides.
While the French toast is frying, in a small bowl, whisk together 1 cup Greek yogurt, 2 tablespoons honey and 1 teaspoon vanilla extract.
Halve the peaches and then slice them thinly.
When the French toast is ready, plate the meal by creating alternating stacks of French toast, yogurt sauce and peaches.
Related Topics: Breakfast