Peach French Toast

I whipped up this peach cobbler french toast when I couldn't pick between two breakfast favorites one lazy Sunday. Now it's my go-to weekend treat! The brioche gets super custardy inside while turning golden and crisp outside. Top it with warm, cinnamon peaches and that crumbly biscuit topping. Then comes the best part – a scoop of vanilla ice cream that slowly melts down into every bite, plus a lazy caramel drizzle. It's breakfast that feels like cheating, and I'm totally fine with that.

When my husband's parents stayed with us recently, I switched out our standard pancakes for this creation. My normally picky father-in-law wolfed down his entire portion and looked around for seconds. Before heading home, my mother-in-law made sure to grab the instructions – that's when you know you've really nailed a dish.

Essential Elements

• Brioche bread: This bread's buttery flavor is key to the whole dish. No brioche? Try challah or a thick country loaf instead. Don't use regular sandwich bread – it'll turn mushy and fall apart.
• Canned peaches: These are actually perfect here – their syrup becomes part of your sauce, and they're always juicy and sweet. Fresh ones work in summer but need extra prep and sugar.
• Digestive biscuits: These cookies (or graham crackers for Americans) make the perfect crumbly topping when mixed with butter. They add a slight nutty taste that pairs wonderfully with the fruit.
• Whole milk: The fat helps create that rich custard coating. You can use 2% in a pinch, but skip the skim milk completely.
• Store-bought caramel sauce: Save yourself the trouble and grab a good jar from the store. Nobody wants to watch sugar temperatures first thing in the morning.

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Cooking Secrets

Master your french toast technique:

Beat those eggs until completely smooth with no white streaks anywhere. Let your bread soak for a few moments on each side – you want it wet but not falling to pieces. Cook over medium-low heat so the middle gets done without burning the outside.

Get those peaches just right:

The cornstarch is your best friend here. Mix it with a bit of the syrup first, then add to the pan. This makes a thick, clingy sauce rather than runny juice that floods your plate.

Build the perfect crumble:

Don't crush your biscuits into dust. Aim for a mix of fine bits and small chunks for better texture. Add just enough melted butter to moisten everything without making it wet and heavy.

Stack it properly:

Put your french toast down first, then the hot peaches with their sauce. Scatter the crumble all over, add ice cream while everything's still warm, and finish with caramel drizzled across the top.

Get your timing right:

Prep all components before cooking the bread. This way you can build your masterpiece while everything's still at the right temperature.

Don't wait to eat:

The magic happens when hot meets cold – warm toast and peaches against melting ice cream. Serve it right away for the full experience!

This became our Sunday tradition when my kids were little. They thought having ice cream at breakfast was totally breaking the rules, which earned me cool mom points for at least an hour. These days they're teens and much harder to impress, but they still come running to the kitchen when the smell of cinnamon and peaches fills the house.

Ways To Serve

When friends come over for brunch, try setting out all the components buffet-style so everyone can build their own stack. Add some crispy bacon alongside for that amazing sweet-salty combo. Serving it for dessert instead? Pour small glasses of bourbon for the grown-ups – it pairs surprisingly well with the sweet peach and caramel flavors.

Fun Variations

Switch things up by using canned cherry pie filling instead of peaches. Or try adding a dash of cardamom to your egg mixture for a subtle flavor upgrade. Want something tropical? Go with canned pineapple chunks and mix some toasted coconut into your crumble topping.

Helpful Hints

While best eaten right away, you can keep cooked french toast warm at 200°F if you're making several batches for a crowd. You can also cook your peach mixture and prepare the crumble a day ahead, then just warm them up when needed. Just wait to put everything together until right before eating for the best textures.

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I've served this fancy french toast for family breakfasts, holiday gatherings, and even dinner on nights when I just couldn't deal with cooking a real meal. There's something magical about the mix of soft custardy bread, warm fruit, crunchy topping, and cold ice cream all in one bite. It's fancy enough for special days but easy enough for random Sundays. And let's be honest – watching people's faces light up when you give them permission to eat ice cream for breakfast is pretty much worth the whole effort.

Frequently Asked Questions

→ Can I swap canned peaches for fresh ones?

Of course! Slice 3-4 peaches, simmer them with sugar and water until soft, and then follow the steps as usual.

→ What works instead of digestive biscuits?

Try crushed graham crackers, shortbread, or even vanilla cookies as great alternatives for the crumb topping.

→ Can I prep it the night before?

You can cook the peach topping and make the crumble a day early. Just warm the peaches before serving.

→ Is this good for feeding a group?

Definitely! You can put together a toast bar where everyone can customize their toppings for a fun brunch idea.

→ What fruits could replace peaches?

Swap in apples, berries, or even pears either canned or fresh for new spins on this dish.