I’ve mentioned I’m into peaches this week, right?
Breakfast and I don’t always get along, but brunch is a different story. Brunch is my favorite meal, especially when it involves this French toast served on the patio with friends and a glass of champagne.
Roasting peaches with a light drizzle of honey brings out an astonishing depth of flavor and sweetness. The warm, concentrated peach taste instantly evokes childhood memories of biting into a juicy peach with sticky hands. Those roasted slices elevate the whole dish, and the pillowy French toast is the ideal base.
Then there’s the toasted pecan maple syrup — pure temptation. Toasted pecans blend with warm maple syrup into a rich, nutty sauce that feels cozy and indulgent. I can already imagine using this syrup on sweet potatoes for Thanksgiving. It’s the kind of flavor that makes you want to curl up and savor every spoonful.
If you need one more reason to try this, top everything with a generous dollop of freshly whipped cream.
See? You’re probably already picturing it and craving a bite.
See you at brunch. 🙂
Roasted Peaches n Cream French Toast with Toasted Pecan Maple Syrup
ingredients
- 3 peaches peeled, halved, and pitted
- 1 Tbsp honey
- 2 cups heavy cream
- 3 eggs
- 8 slices Challah
- 4 Tbsp butter
- 1/4 cup chopped pecans
- 1 1/2 cups Grade A maple syrup
- 1 Tbsp sugar
instructions
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Preheat the oven to 350°F (175°C). Place the halved peaches, cut side up, in a small casserole dish. Drizzle with 1 Tbsp honey and roast for 30–40 minutes, until tender. Remove and let cool while leaving the oven on.
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When the peaches are cool, chop them into 1/2-inch pieces and set aside.
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In a stand mixer bowl, beat 1 cup heavy cream with 1 Tbsp sugar on medium-high until soft peaks form. Refrigerate until serving.
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Toast the chopped pecans in a small saucepan over medium-low for 2–3 minutes until fragrant. Add the maple syrup and keep warm over low heat.
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In a shallow dish, whisk together 1 cup heavy cream and the eggs until combined.
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Heat a 10-inch nonstick skillet over medium-low and melt 1 Tbsp butter. Dip two slices of challah into the egg and cream mixture, soaking 30 seconds per side. Cook in the skillet until golden, about 3 minutes per side. Transfer to a baking sheet and keep warm in the oven. Repeat with remaining bread.
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Serve the French toast immediately topped with roasted peaches, toasted pecan maple syrup, and whipped cream.