Georgia Peach French Toast

  • Yield : 4 servings
  • Cook Time : 5m
  • Ready In : 5m
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  • 2 cups fresh peach wedges
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 3 eggs, beaten
  • 1 loaf challah bread, cut into 1 1/4-inch-thick slices
  • Butter, for coating
  • Confectioner's sugar, for garnish
  • Whipped cream, for garnish
  • Candied Pecans, for garnish, recipe follows
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • Pinch ground cinnamon
  • 1 cup pecans, toasted


Step 1

For the filling: In a saucepan set over low heat, add the peaches, sugar, cinnamon and ginger. Stir until the peaches are evenly coated, and then simmer until the peaches are tender and the syrup thickens, 15 to 20 minutes. Place the peach mixture in a blender and pulse until thick and chunky.

Step 2

For the French toast: In a large, shallow bowl, add the milk, cinnamon, vanilla and eggs, and whisk together. Dip the bread in the batter and to soak up the liquid.

Step 3

Heat a griddle over medium-high heat, then add some butter. Place the soaked bread on the griddle and cover with large metal bowl to keep the heat in. Cook until golden brown on both sides, 2 to 3 minutes per side.

Step 4

Layer one slice of French toast, a spoonful of the peach filling and a second slice of French toast on four serving plates. Top each plate with confectioner's sugar, whipped cream and some Candied Pecans.

Step 5

Preheat the oven to 350 degrees F.

Step 6

In a saucepan set over medium heat, add the brown sugar, granulated sugar, cinnamon and 2 tablespoons water. Mix to combine and cook until the mixture begins to bubble, 3 to 5 minutes.

Step 7

Place the toasted pecans on a sheet tray and pour the hot mixture over the top and toss until the pecans are evenly coated. Place in the oven for 6 to 8 minutes. Cool the pecans to handle. Crumble the candied pecans and toast 2 more minutes. Yield: 1 cup 

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