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Georgia Peach French Toast Recipe

Name: Mama's Boy Restaurants Georgia Peach French Toast Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 slices thick-sliced brioche or challah bread; 4 large eggs; 1 cups whole milk; 0.5 cups heavy cream; 2 tbs granulated sugar; 1 tsp pure vanilla extract; 0.5 tsp ground cinnamon; 0.25 tsp fine salt; 2 tbs unsalted butter (for cooking); 4 cups ripe peaches (peeled, pitted, sliced); 0.25 cups granulated sugar; 1 tbs fresh lemon juice; 1 tsp cornstarch; 1 tbs water (to mix with cornstarch); 0.25 tsp ground cinnamon; 1 cups pecan halves; 2 tbs brown sugar (packed); 1 tsp unsalted butter; 0.125 tsp sea salt; 0.75 cups heavy whipping cream; 1 tbs powdered sugar; 0.5 tsp pure vanilla extract; 1 tbs powdered sugar (for dusting); 4 leaves fresh mint leaves (optional)

Inspired by Mama's Boy Restaurant

Time40m

Serves4

Topped with peach compote, candied pecans, whipped cream and powdered sugar.

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Ingredients

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For the French Toast

8 slices thick-sliced brioche or challah bread

4 Large eggs

1 cups whole milk

1/2 cups Heavy cream

2 tbs granulated sugar

1 tsp pure vanilla extract

1/2 tsp Ground cinnamon

1/4 tsp fine salt

2 tbs unsalted butter (for cooking)

Peach Compote

4 cups ripe peaches (peeled, pitted, sliced)

1/4 cups granulated sugar

1 tbs fresh lemon juice

1 tsp Cornstarch

1 tbs water (to mix with cornstarch)

1/4 tsp Ground cinnamon

Candied Pecans

1 cups pecan halves

2 tbs brown sugar (packed)

1 tsp Unsalted butter

1/8 tsp sea salt

Whipped Cream & Garnish

3/4 cups heavy whipping cream

1 tbs powdered sugar

1/2 tsp pure vanilla extract

1 tbs powdered sugar (for dusting)

4 leaves fresh mint leaves (optional)

Method

For the French Toast

Prepare custard

In a wide shallow bowl or dish large enough for a slice of bread, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and slightly frothy.

Soak bread

Heat a large skillet or griddle over medium heat and add 1 tablespoon of butter to melt. Dip each brioche slice into the custard for 10–15 seconds per side, allowing the bread to absorb but not fall apart. Let excess drip off back into the dish.

Cook

Add remaining 1 tablespoon butter to the skillet. Place soaked slices on the hot skillet (work in batches if needed) and cook 3–4 minutes per side, or until deep golden brown and cooked through. Transfer finished slices to a warm oven (200°F / 95°C) on a baking sheet to keep warm while you finish remaining slices.

Peach Compote

Cook compote

While bread cooks, combine sliced peaches, granulated sugar, lemon juice, and ground cinnamon in a medium saucepan over medium heat. Stir and bring to a gentle simmer for 6–8 minutes, until peaches begin to soften and release juices.

Thicken

Mix the cornstarch with 1 tablespoon water to make a slurry. Stir the slurry into the simmering peaches and cook 1–2 more minutes, stirring, until compote thickens slightly. Remove from heat and keep warm. Taste and adjust sweetness or lemon if needed.

Candied Pecans

Candy pecans

In a small nonstick skillet over medium-low heat, combine pecans, brown sugar, and butter. Cook, stirring frequently, 3–5 minutes until sugar melts and coats pecans and mixture is fragrant. Spread pecans on a sheet of parchment to cool; sprinkle with sea salt while warm. Break apart once cooled.

Whipped Cream & Finishing

Whip cream

In a chilled bowl, whip heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Do not overwhip.

Assemble

Place 2 slices of French toast on each plate. Spoon 1/3 to 1/2 cup warm peach compote over the top of each serving. Sprinkle with 2 tablespoons of candied pecans per plate. Add a generous dollop (about 2 tablespoons) of whipped cream to each stack. Dust lightly with powdered sugar and garnish with a mint leaf if using. Serve immediately.

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