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 buttery 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.
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
- ¼ 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!