Peachy Brioche….more simply said…French Toast with fresh Peach Sauce!
Good morning my dear readers! I hope your week-end was a restful and peaceful one.
We are still getting morning rains and after our early morning church service, I prepared a yummy Peachy Brioche French Toast.
AND, although I didn’t need to add it….I popped some bacon in the oven too! You can’t go wrong with anything bacon, can you? 🙂
Great week-end breakfast…especially when the peaches are all over our farmers markets down here.
I love the smell of fresh peaches….but for some reason, I have those little fruit flies hovering about the peach basket, so the pretty little basket is sitting outside on the Lanai right now. 🙁
Oh well, I still won’t give up fresh fruits, regardless of a few little fruit flies. 🙂
I did put some vinegar in a small cup and covered it with plastic wrap. I then poked holes in the wrap with a toothpick…. that tip came from an old “Helouise” helpful hint book I have stashed on my cookbook shelf! The idea is the vinegar attracts the gnats and they fly in the cup and can’t get out.
But I digress, lets talk peaches for breakfast.
This is an easy recipe…you can use canned peaches, frozen peaches or fresh peaches. It just makes a week-end breakfast just a little more special.
I sprinkled powdered sugar over the peach sauce and then to make it just a bit more decadent….I added a sweetened cream cheese drizzle! Yummy!
As always, The printable recipe is below.
Now back to the subject of fruit flies.
Do you my dear readers, have a way of getting rid of these pesky little gnats? If so, I would love to hear from you!
- 1/2 cup sugar
- 3 tablespoons butter
- 2 peaches, sliced (or chopped in chunks)
- 6 large eggs
- 1 teaspoon pure vanilla
- Four 1/2-inch thick slices brioche bread
- 2 tablespoons butter
- 1/4 cup sugar
- 2 teaspoons cinnamon
- Powdered Sugar to sprinkle over.....
- Optional, but good....soften cream cheese and add a little milk to desired consistency and a small amount of sugar to use as a drizzle over the peach sauce.
- To prepare peaches, place the sugar, butter in a sauce pan mixing until the sugar is completely dissolved. Add the peaches and cook for about 5 more minutes until the peaches are just heated through and tender and set aside.
- Using a fork, beat the eggs in a 13 x 9-inch baking dish and mix in the vanilla.
- Place the slices of brioche bread in the eggs turning several times to thoroughly coat each piece.. Let stand for about 5 minutes or until the eggs are absorbed
- Melt the butter in a heavy large griddle pan (I use a cast iron skillet) over medium heat.
- Carefully 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.
- Meanwhile, mix the sugar and cinnamon in a small cup and sprinkle on each piece of french toast.
- Place the French toast on serving plates and pour the peach sauce over the top.
- At this point, you can get creative and add a dollop of whipped cream OR you can do as I did and drizzle cream cheese mixture over the top.
- Yes, I know this recipe is a bit sweet...but it certainly tastes good.You can omit the powdered sugar and the cream cheese sauce but why would you want to? 😉