Recipe of the Week - Peaches and Cream French Toast|
by Wen Zientek-Sico
This recipe combines several of my very favorite things…fresh peaches, French toast, Amaretto liqueur, and lots of vanilla. Even people who normally turn their noses up at French toast have become instant converts when they try this easy recipe. This is an easy and wonderful breakfast idea for when you have company over or when you want to treat the family to a special treat.
Peaches and Cream French Toast
Yummmm…This recipe combines several of my very favorite things…fresh peaches, French toast, Amaretto liqueur, and lots of other decadent artery busting ingredients like butter and heavy cream. *sigh* Which is why this is a fantastic recipe to enjoy every once in a while for a special occasion…and not every morning for breakfast. Unfortunately! Even people who normally turn their noses up at French toast have become instant converts when they try this easy recipe. The French toast is also excellent plain, with syrup, other fruit, or with a sauce. (Especially our Cherry Vanilla Sauce!) The Peaches and Cream Sauce is also excellent over pancakes, pound cakes, angel food cakes, or even ice cream…although I would reduce the amount of cream in the sauce by half and use either more Amaretto, peach juice, apricot nectar, apple juice, or water. If you do not want to use the Amaretto, use a different liqueur, or use 1 teaspoon almond flavoring and an equal amount of peach juice, apricot nectar, apple juice, or water instead.
1 cup heavy cream, divided
1 tablespoon plus 1 teaspoon pure vanilla extract, divided
1/2 cup brown sugar, divided
12 slices day old French or Italian bread
6 tablespoons butter, divided
2 ripe peaches, peeled, pitted, and sliced
1/4 cup Amaretto liqueur
Beat the eggs in a large flat bowl or pie plate. Add 2/3 cup of the cream, 1 tablespoon of the vanilla, and 1/4 cup brown sugar and beat well. Add half of the bread and flip well to coat evenly. Let the bread sit for a few minutes while you heat up the pan. Heat a large heavy skillet over medium-medium high heat. Add 2 tablespoons of the butter and stir until it is melted. Add the bread to the skillet and cook for about 4-5 minutes on each side until golden brown. While the bread is cooking, add the remaining bread slices to the egg mixture and flip well to coat. Once the first batch of French toast has cooked, place the toast on an ovenproof serving dish and keep warm. Melt two more tablespoons of butter in the skillet and cook the remaining bread slices for 4-5 minutes on each side. While the second batch of toast is cooking, melt the remaining 2 tablespoons butter in a small heavy saucepan over medium heat. Add the peaches and sauté for 2 minutes. Add the liqueur and remaining 1/4 cup brown sugar and stir until the peaches are coated with the sauce and the brown sugar is dissolved. Add the remaining 1/3 cup heavy cream and simmer for 3 minutes, or until the sauce is thickened. Reduce the heat to low and keep warm until the French toast are finished. Serve the sauce alongside the hot French toast.
Makes 4 servings.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes