Farm-Style French Toast w/Peaches
Makes approx. 5 Servings
1 Loaf, Farm-style Bread
1/2 Cup, half & half
1 Teaspoon, Pure Vanilla Extract
2 Teaspoons, Cinnamon
2 Teaspoons, Pumpkin Pie Spice
4 Tablespoons, Sugar
Butter, for the skillet
Confectioner’s Sugar, to dust French Toast
3 Peaches, thinly sliced
2 1/2 Teaspoons, Sugar
Cut the loaf of bread into thick slices. 1 loaf should yield about 10 slices. Set aside.
Slice the peaches, place them into a small bowl and sprinkle the sugar over top. Toss the peaches to evenly coat them with the sugar. Let them sit while you are making the French Toast. They will get nice and sweet and the sugar will help to create a syrup on them.
Whisk together the eggs, cream and vanilla. Set aside. In a separate bowl, combine the cinnamon, pumpkin pie spice, sugar and mix. Slowly pour the spice mixture into the egg mixture while whisking it to combine the ingredients.
Heat a cast iron skillet on the stove, over low heat. Once the pan is hot, add about 1 tablespoon of butter to grease the bottom of the pan. Dip 1 piece of the bread into the egg mixture, letting it soak up that batter. Turn the bread and coat the other side. Because the bread is thicker I let it sit in the egg mixture for at least a few seconds on each side. If I see that any area of the bread didn’t take the egg mixture I dunk it in again. Place the french toast into the skillet. After placing the bread into the skillet, I like to sprinkle a little extra cinnamon and just a sprinkle of sugar on top (this is optional). Repeat and let the toast cook for approx. 4-5 minutes per side or until it has a nice golden crust. Then, flip the bread over and cook the other side.
Remove the toast from the pan, place them onto a platter or individual plates. Add a little butter to each piece of French Toast if you like. Dust the top of the French Toast with some Confectioner’s Sugar. Place the peaches (without the juice) over top of the French Toast and serve with a side of Syrup.
If you are serving a large crowd, set the oven to 200 degrees. Place a baking sheet with a cooling rack on it into the oven. As you cook each batch of French Toast you can place them into the oven to keep them warm and until you are ready to serve.
Cast Iron Skillet: I absolutely love cooking with my cast iron skillets. They really help to give this bread a nice golden crust on each side. If you do not have a cast iron skillet just use any non-stick skillet you have in your kitchen. A griddle would work well too.
Fruit: The peaches are so delicious right now so they paired nicely with the French Toast. Feel free to use any fruit you like. There are so many in season right now such as: blueberries, raspberries, blackberries and plums. You could even do a mix of these fruits on top of your French Toast.