Peach Melba French Toast

Today is one of those freezing mid-winter days where I live, and I find myself dreaming of summer and things that are fresh and wonderful... like this recipe! French toast is definitely one of the most delicious breakfast foods… In fact, it probably shouldn’t even be a breakfast food because it’s really more like a dessert pretending to be breakfast. Don’t get me wrong, I’m not complaining - I’ll take ooey-gooey, sweet, eggy French toast smothered in whipped cream over a bowl of soggy granola any day! Here’s a recipe for one of my best French toast creations to date: Peach Melba French Toast!
-  1 cup skim milk
-  4 eggs
-  1/4 teaspoon nutmeg
-  1/2 teaspoon almond extract
-  1/2 teaspoon vanilla extract
-  8-12 slices French bread (or any other white bread, really)
-  butter for the pan
-  2 tbsp confectioner’s sugar, plus more for dusting
-  10 oz fresh raspberries (or frozen and defrosted)
-  3 fresh peaches, peeled and chopped (canned peached work too)
-  Whipped cream (optional)


In a shallow dish, whisk together milk, eggs, nutmeg, and almond and vanilla extracts. Heat a nonstick skillet over medium-high heat. Soak as much bread as you can fit on the pan at one time, making sure that it is well coated. Melt some butter in your pan and then cook the soaked bread until golden brown on both sides. Place in a 200-degree oven on an oven safe plate while the rest of the toast cooks.

Place raspberries in a fine mesh sieve over a bowl. Use a rubber spatula or a spoon to press the raspberries into the mesh to extract all the juices and as much of the pulp as possible. Scrape the bottom of the sieve to get the rest of the pulp. Whisk raspberry pulp with 2 tablespoons confectioner’s sugar. Top French toast with chopped peaches and drizzle with raspberry sauce. Dust with more confectioner’s sugar, and serve with a generous helping of whipped cream!


Post a Comment

Thanks for reading and taking a moment to share your thoughts! Reading your comments makes me jolly :)

Popular Posts