If the first few weeks of fall were a fruit, they would be a peach. After a day strolling through the golden forest, something about those beautiful orange and red juicy fruits just hits the spot! Our local farms have finally hit peach season, and these peaches have been finding their way into everything from my oatmeal to my mom’s cobbler.
As I was trying to think of new ways to incorporate peaches into every meal of the day, I came up with a KILLER combination of my two favorite things- peaches and french toast. I mean, could you ask for anything more? Perfect for a slow weekend morning or just an excuse to have breakfast for dinner, french toast is my go-to meal. I love it so much, it’s also my go-to order at any restaurant. I’ve gotta say Cracker Barrel has always been my favorite, but y’all better tell me if you know of any other restaurants with bomb french toast, because I will be there!!
Anyways, I’ll stop ranting…for now. If you have just as much passion for french toast and peaches as I do this summer, then I promise you will LOVE this combination.
I’m starting you off with some local bakery cinnamon bread that is basically like eating a raw cinnamon roll as your morning toast. It’s massive, beautifully delicious, and incredibly sweet. I’m sure you could make your own, but I’m just getting over summer… so I’m trying to do the bare minimum here. Check out your local bakery and grocery stores for cinnamon bread, and have fun trying different kinds! If you find the motivation to make your own, then more power to ya!
The secret to perfect flavor in your french toast is that extra splash of vanilla. It helps accentuate the combination of flavors leaving all your friends and family wondering how your french toast tastes so delicious, and why theirs doesn’t taste like that. Oh my goodness, can our vanilla heads get any bigger?? But seriously… vanilla is the best kept baker’s secret!
Just when you think your french toast couldn’t get anymore delicious, the real star of the show enters the picture: Peach Syrup. I have to thank my mom for this idea, because she was always blending and making different berry and fruit syrups when we were kids. I absolutely love them, and they’re so fun to experiment with!
Topping this peach creation off is my secret Maple Whipped Cream recipe. I decided to finally stop hoarding it for myself and share it with y’all. Careful, once you serve this up you might end up like me… forever making whipped cream for every family event that calls for it for the rest of your life! Regardless, it will give your french toast that beautiful peaches and cream flavor that just melts in your mouth, and basically makes you feel like you just died and went to heaven.
Next time my family asks me to make it, maybe I’ll just send them the link to this blog post… ha! Enjoy y’all!
4 Fresh Peaches, mashed (add extra for slicing on top)
¼ Cup Water
1 tsp Lemon Juice
3 tsp White Sugar
Pinch of Salt (less than ⅛ Tsp)
¼ Cup Maple Syrup
1 tsp Vanilla Extract
¼ tsp Maple Extract
Maple Whipped Cream:
1 Cup Heavy Whipping Cream
½ tsp Maple Extract
½ tsp Vanilla Extract
⅓ Cup Powdered Sugar
Cinnamon Bread- cut into 6 large slices
1 Tbsp Salted Butter
1-2 tsp Powdered Sugar (for lightly dusting on top)
4 Large Eggs
2 Tbsp Milk
½ tsp Vanilla Extract
½ tsp Cinnamon
Peel and cut 2 peaches and place in a medium saucepan. Mash peaches with the back of a spoon or potato masher until it looks like peach juice. Cut remaining peach (with peel) and combine with water, lemon juice, sugar, and salt in the saucepan. Bring mixture to a boil, about 2 minutes, stirring frequently. Continue to cook, stirring until syrup thickens, about 7-8 minutes. Turn heat to low and add maple syrup, vanilla extract, and maple extract. Leave on low heat, stirring occasionally for 2-3 more minutes. Remove from heat and set aside.
Maple Whipping Cream:
In a metal mixing bowl, add heavy cream and beat until it begins to thicken, 3-4 minutes (it will be frothy with a few bubbles on top). Stop beating and add vanilla and maple extracts. Continue whipping for another 2 minutes, and slowly add powdered sugar. Beat until cream thickens and begins to peak. Place in fridge until ready to use (whipping right before serving if needed).
Cut cinnamon bread into 6 thick slices and set aside. In a separate bowl or dish (with a flat bottom) combine, eggs, milk, vanilla, and cinnamon and beat with a fork until combined. Place cinnamon bread one slice at a time in egg mixture and cover both sides. Transfer slice to a non-stick pan on medium-low heat, cooking for 3-4 minutes on both sides or until golden brown.
*To serve: Plate french toast while warm, melting small amount of butter on top. Add peach syrup and fresh peach slices. Dollop maple cream and any other desired topping (I like a few blueberries for color), and sprinkle powdered sugar on top. Voila! Bon Appetit!