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← return to Breakfast for dinner

  • French Toast with Gingered Peaches

  • Prep Time 2 min

  • Cook Time 1 hr 5 min

  • Total Time 1 hr 7 min

  • Servings 4

  • Skill Easy

French Toast with Gingered Peaches

Who doesn't love to wake up to French toast in the morning? Add a burst of healthy fruit to sweeten it up, and you've got a tasty, well balanced breakfast treat.

Fresh, unsliced bread always beats out pre-packaged, pre-sliced options. Pick out a tall loaf that you can cut into thick slices, and pick out something hearty so it can soak up the egg.

The baking dish called for in the equipment list is approximate. Basically, the larger your dish, the easier it will be to lay the bread flat to soak in the egg mixture. You could also use 2 smaller baking dishes.

Created by: Emily Wilson
Tags: Egg, Gluten, Wheat, American, French, Main Dish, Eggs, Bread, Fruits, Kid Friendly, Brunch, Weeknight, Easy, Dairy

Ingredients

    Dairy & Eggs

    • Butter, Unsalted
      5 Tablespoons

    • Eggs, Large
      6

    • Whole Milk
      1 1/2 Cups

    Bread & Bakery

    • Bread Loaf, Unsliced
      8 Slices

    Frozen

    • Peach Slices, Frozen
      4 Cups

    Spice & Baking

    • Ground Cinnamon
      1/4 Teaspoon

    • Ground Ginger
      1/2 Teaspoon

    • Kosher Salt

    • Powdered Sugar
      1/3 Cup

    • Vanilla Extract
      1 Tablespoon

    Beverages

    • Water
      1/3 Cup

Kitchen Equipment

    Kitchen Supplies

    • Aluminum Foil

    Appliances

    • 1 Oven

    • 1 Stove Top

    Cooking Equipment

    • 1 Baking Dish, 9"x13"

    • Cutting Board

    • 1 Fine Mesh Strainer

    • 1 Mixing Bowl, Medium

    • 1 Saucepan, Medium (2-4 QT)

    • 1 Saute Pan, Large

    • Serrated Knife

    • 1 Whisk

Prep Steps

  1. Cut the loaf of bread into 3/4 inch thick slices to measure the indicated amount. Lay the bread flat in a large glass baking dish.

Cook Steps

  1. Preheat the oven to 200 degrees.
  2. Crack the eggs into a medium mixing bowl. Whisk until well combined, then whisk in the milk, powdered sugar and vanilla.
  3. Pour the egg mixture over the slices of bread. Flip each slice to ensure it is coated evenly. Soak for 10 minutes, then flip each piece and soak for another 10 minutes.
  4. Place the water, peaches, ginger and cinnamon in a medium saucepan. Place over medium heat. Cook until the peaches are softened, stirring often, about 7-10 minutes. Finish with the butter and a pinch of salt.
  5. Heat a large saute pan over medium heat. Add butter and let melt.
  6. Once butter is melted and foamy, add slices of bread. Butter should sizzle when you add the bread. Do not overlap the slices. If necessary, work in batches.
  7. Cook the bread until toasted on the first side, about 3-5 minutes, then flip and cook the other side until toasted, about 2-4 minutes. Transfer to a sheet pan, cover with foil and keep warm in the oven as you finish the remaining pieces.
  8. Let the pan cool in between batches. Then, add more butter and let it melt before adding more bread.
  9. Transfer 2 pieces of french toast to each breakfast plate. Top with peaches and sprinkle with some powdered sugar through a sifter or fine mesh strainer.