Peaches & Cream French Toast Recipe

Prepare the Egg Mixture

In a bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until well combined.

Soak the Bread

Dip each slice of Pullman cinnamon bread into the egg mixture, ensuring both sides are coated. Let them soak for a minute.

Cook the French Toast

In a skillet over medium heat, melt the butter. Cook each slice of bread until golden brown on both sides, about 3-4 minutes per side.

Prepare the Peaches

Slice the peaches and combine them in a bowl with sugar and lemon juice. Allow to sit for at least 10 minutes to macerate.

Make the Base

In a saucepan, heat heavy cream and milk over medium heat until just simmering. In a separate bowl, whisk together egg yolks and sugar.

Combine and Thicken

Slowly pour the hot cream mixture into the egg yolks, whisking constantly. Return to the saucepan and cook over low heat until thickened. Stir in vanilla and chopped pecans.

Make the Toffee Sauce

In a saucepan, combine butter, brown sugar, and heavy cream. Cook over medium heat until the mixture is smooth and slightly thickened. Stir in vanilla.

Candy the Pecans

In a saucepan, combine sugar and water. Bring to a boil, add pecans, and cook until the mixture becomes thick and the pecans are coated. Spread on parchment paper to cool.

Assemble the Dish

Place a slice of French toast on a plate, top with macerated peaches, drizzle with praline anglaise and toffee sauce, and sprinkle with candied pecans.