Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
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Ingredients
- 4 fresh peaches-pits removed and sliced
- 1/2 cup water
- 1 Tablespoon sugar
- 1 1/2 Tablespoons corn starch
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 4 large eggs
- 1/4 cup milk
- 1/2 teaspoon vanilla
- 1/2 ground cinnamon
- 2 teaspoons canola oil-divided
- 8 slices thick white bread such as French bread or challah
- Fresh raspberries-garnish-optional
- 1/2 cup real maple syrup-optional
Directions
In a medium saucepan on medium heat, add peaches, water, sugar, corn starch, nutmeg and cinnamon. Stir to combine. Bring to a boil and simmer 1 minute. Remove from heat and stir in vanilla. Set aside.
In a medium bowl, add eggs and beat with fork to combine. Add milk, vanilla and cinnamon. Stir to combine.
In a large sauté pan on medium heat, add 1 teaspoon canola oil using a paper towel to spread oil covering the bottom of the pan. Stir egg mixture and add one piece of bread. Turn bread in mixture several times and add to pan. Continue with 3 pieces of bread. Cook for 2-3 minutes and flip over and cook the other side for 2 minutes or until golden brown.
Place on plate and cover. Re-oil sauté pan and cook remaining bread. Serve French toast with warm peach sauce. Top with fresh raspberries and maple syrup if desired.