What do you get when you combine peaches and cinnamon raisin bread french toast? Deliciousness I tell you! Today’s Peach Week post is a great (and easy) breakfast or brunch treat. My kids loved the delicious cinnamon raisin bread french toast, topped with sauteed peaches, maple syrup and some wild blueberries. Simple, fresh and scrumptiousness sure to make everyone smile at the breakfast table!
Recipe serves 4, increase quantities to serve more.
- 8 pieces of cinnamon raisin bread (2 per person)
- 4 large eggs
- 1/2 cup milk
- 4 peaches, peeled and sliced
- 2 tablespoons of butter (1 tbsp for peaches, 1 tbsp for cooking french toast)
- Sprinkle of granulated sugar
- A hearty pinch of cinnamon
- Maple Syrup for serving
- Wild blueberries for serving
- In a shallow dish big enough to place bread slices, combine eggs with milk, and whisk until incorporated. Set aside.
- Heat a medium skillet to medium, add 1 tbsp butter with peaches, a sprinkle of sugar and the pinch of cinnamon. Cook until peaches are tender and coated with the butter, sugar and cinnamon. Remove pan from heat and set aside until ready to top french toast.
- Heat a large (12″) skillet on medium to medium-high heat. Add 1 tbsp butter and let it melt to coat the pan.
- Once skillet it ready, soak both sides of the bread in the egg and milk mixture and cook for a few minutes on each side until golden brown. You should be able to cook 3-4 slices at a time. Once cooked move slices to plates for serving immediately, or move to a tray to keep warm in oven if required.
- Top french toast with sauteed peaches, maple syrup and blueberries.