Peach French Toast
Soft, golden, custardy bread topped with warm, juicy peaches and a drizzle of maple syrup — peach French toast is the kind of breakfast that makes you want to linger at the table a little longer.
Equipment
- Large nonstick skillet - or griddle pan, about 12-inch / 30 cm
- Large shallow mixing bowl - or 9x13-inch baking dish for custard
- Medium saucepan - for the peach compote
- Whisk
- Wooden spoon - or silicone spatula
- Wide flat spatula - for flipping toast
- Measuring cups and spoons
- Baking sheet - lined with a wire rack, optional for keeping cooked toast warm
- Small sieve - or sifter for dusting powdered sugar, optional
Ingredients
- 8 slices brioche or challah bread - about 3/4 inch / 2 cm thick, preferably day-old
- 3 large eggs
- 180 ml whole milk - 3/4 cup
- 60 ml heavy cream - 1/4 cup
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- salt - a pinch
- 2 tablespoons unsalted butter - for frying
For the Peach Compote
- 560 g fresh peaches - about 4 medium, peeled and sliced, or 3 cups / 450 g frozen peaches, thawed and drained
- 3 tablespoons unsalted butter
- 3 tablespoons light brown sugar - packed
- 1/2 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon pure almond extract - optional but wonderful
- salt - a pinch
For Serving
- pure maple syrup
- powdered sugar
- whipped cream or vanilla ice cream - optional for serving
Instructions
- Blanch and peel fresh peaches if using, then slice into 1/2-inch wedges. Thaw and pat dry frozen peaches or drain canned peaches well.
- Melt butter in a medium saucepan over medium heat, add peaches, brown sugar, and cinnamon. Cook for 5-7 minutes until soft and syrupy, then stir in lemon juice and almond extract.
- Whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt in a wide shallow bowl until smooth and uniform.
- Dip each slice of bread into the custard for 20-30 seconds per side, allowing excess to drip back into the bowl.
- Melt butter in a large skillet over medium heat and cook soaked bread slices for 3-4 minutes per side until golden brown and crispy.
- Plate the French toast, top generously with warm peach compote, dust with powdered sugar, and add maple syrup and whipped cream if desired.
Notes
- Bread choice: Day-old brioche or challah works best because it absorbs custard without falling apart. Thick slices (3/4 inch / 2 cm) are key for a custardy interior and crispy exterior.
- Soak time: Don't rush the soak—allow 20-30 seconds per side for thick bread. Too little time results in dry toast; too much time makes it soggy.
- Heat control: Use medium heat to prevent burning the outside before the inside cooks through. Add fresh butter between batches for the best flavor and color.
- Keep warm: Place cooked slices on a wire rack over a baking sheet in a 200°F (93°C) oven to keep them warm and crispy while you finish the remaining batches.
- Make ahead: The peach compote can be made up to 3 days in advance and stored in the refrigerator. Reheat gently on the stovetop before serving.
- Storage: Store French toast and compote separately in airtight containers. Toast keeps for 3 days in the fridge or 2 months in the freezer. Compote lasts up to 4 days refrigerated.
- Reheating: Reheat toast in a 350°F (175°C) oven for 8-10 minutes or in a toaster for crispy results. Warm compote gently with a splash of water if needed.
- Dairy-free option: Use full-fat oat milk or canned coconut milk and vegan butter. The coconut version adds a subtle tropical note that pairs beautifully with peaches.
- Fruit variations: Substitute nectarines, plums, or cherries for peaches. For blueberry-peach compote, add 1/2 cup fresh blueberries during the last 2 minutes of cooking.
- Crowd-friendly: Double the batch easily and keep finished slices warm in the oven. For a make-ahead casserole, arrange soaked bread in a dish, top with compote, and bake at 350°F (175°C) for 35-40 minutes.