Cinnamon French Toast with Caramelized Peaches

posted: 06/30/10
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Cinnamon French Toast with Caramelized Peaches


For the Caramelized Peaches:

  • 1/2 cup/100 g sugar
  • 3 tablespoons/45 g butter
  • 2 peaches, pitted, each cut into 8 wedges

For the French Toast:

  • 6 large eggs
  • Four 1/2-inch-/about 1-cm-thick slices brioche bread
  • 2 tablespoons/30 g butter
  • 1/4 cup/50 sugar
  • 2 teaspoons/5 g ground cinnamon
  • 1/3 cup/80 g cr?me fra?che


To prepare the caramelized peaches:

  1. Place a large saut? pan over medium heat. Sprinkle the sugar evenly over the pan and cook without stirring for about 5 minutes or until the sugar melts and slowly begins to caramelize.
  2. Add the peaches and butter and saut? for 2 to 5 minutes depending on the ripeness of the peaches or until the caramel melts and the peaches are just heated through and tender.

To prepare the French toast:

  1. Using a fork, beat the eggs in a 13x9-inch/33x23-cm baking dish to blend. Place the slices of brioche in the eggs. Let stand for 5 minutes or until the eggs are absorbed, turning the brioche slices once.
  2. Melt the butter on a heavy large griddle pan over medium heat. Add the brioche slices to the hot pan and cook for about 2 minutes per side or until golden brown on the outside and heated through.
  3. Meanwhile, stir the sugar and cinnamon on a large plate or pie dish. Transfer the French toast to a cutting board and cut the French toast diagonally in half. Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely.
  4. Divide the French toast among 4 serving plates. Spoon the peaches over the French toast, and drizzle the caramel sauce from the pan over the peaches and around the French toast. Spoon a dollop of cr?me fra?che atop each and serve immediately.
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