Mom’s Peach French Toast

French toast and I haven’t always had the best relationship. Once upon a time I refused sweet breakfasts, not because I don’t have a sweet tooth (catch me in the pantry at midnight every night for proof), but because eating something so sweet first thing in the morning always made me nauseas. Why swoon over Oreo pancakes or berry crepes when there are always Denver omelets and butteryย hash browns on the menu?

The only exception to this rule is when my mom makes breakfast. The big hullabaloo-type family breakfasts don’t happen too often, but when they do, she knocks it out of the park. And nine out of ten times she’s coming up with a new, upgraded version of French toast.

Fast forward to this last weekend when the whole family was under one roof and we had a fridge full of in-season produce to kill before fall comes (we’re hoarders, but that’s another story for another time). In case you’ve been living under a rock, we are in the midst of peach season. Living so close to Michigan I’ve had a few incredible peaches over the past month and have been trying to incorporate them into tons of my food, especially breakfast. So my taste buds jumped for joy when my mom made an out-of-this-world peach french toast. So much so that I just had to share so you can get your peach fix in before it’s too late! I’m thoughtful like that.

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Mom’s French Toast (Adapted from America’s Test Kitchen)

  • 8 slices Italian bread, left out until dry
  • 6 tbl unsalted butter (3/4) stick
  • 1 cup milk
  • 1 large egg
  • 2 tbl sugar (plus extra for the peaches)
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • ยผ tsp sea salt
  • 1/3 cup flour
  • Peaches (however many you want on top!)

Slice peaches and place in a bowl. Sprinkle with sugar, cover, and allow to sit in the fridge for a bit (preferably overnight) to get all syrupy and delicious (only the best technical terms for you folks).

When you’re ready for breakfast, melt two tablespoons of the butter and whisk it together with the milk, egg, sugar, vanilla, cinnamon and salt. Slowly whisk in the flour until smooth.

Soak each side of the bread in the liquid for at least 30 seconds. Meanwhile, melt one tablespoon of the butter in a skillet on medium heat until melted and beginning to brown. Remove bread and put in pan. Cook until golden brown. Repeat with remaining bread and butter.

Eat it! Eat it now!

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31 comments

  1. See, I’m a huge sweet breakfast person. It takes me a solid 2 hours after waking up before I can eat anything savory. But french toast has never done it for me because I think my mom used to put too much egg in it, or something. I’ve since learned that if I put a bit of egg and lots of cinnamon and vanilla into the mixture, and then drench it with syrup, then I’m good to go. Peaches look wonderful, too. That would help take away the eggy taste, for sure.

  2. GAH this sounds like everything I’ve ever wanted out of breakfast. I looove French toast (well, I love sweet breakfast in general…mostly because it means I can basically eat dessert and call it a meal hahaha), and I looove peaches, so I don’t see how this could possibly be anything less than perfection. Thanks for sharing!!

  3. Peaches are the best! I hope they come into season soon here in a few months!
    I love reading other people’s recipes from their mum, so sweet! But I always have to laugh as my mum is not a cook by any means! her favourite tag line is ‘oh that’s not burnt, it’s just caramelised!’.

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