Ingredients:

  • 8 slices of thick-cut bread (e.g., brioche or challah) (about 400 g)
  • 4 large eggs (approximately 200 g)
  • 1 cup whole milk (240 mL)
  • 1 teaspoon vanilla extract (5 mL)
  • 1 teaspoon ground cinnamon (5 g)
  • 1 tablespoon granulated sugar (12 g)
  • Pinch of salt
  • 2 ripe peaches, sliced (about 300 g)
  • 1 tablespoon unsalted butter (14 g)
  • 1 tablespoon brown sugar (12 g)
  • 1 teaspoon lemon juice (5 mL)
  • 1 cup fresh or frozen raspberries (about 120 g)
  • 2 tablespoons granulated sugar (24 g)
  • 1 tablespoon water (15 mL)
  • Greek yogurt or whipped cream for serving
  • Fresh mint leaves for garnish (optional)

Instructions:

  1. In a large mixing bowl, whisk together eggs, milk, vanilla extract, cinnamon, sugar, and salt until well combined.
  2. In a skillet, melt butter over medium heat, then add peaches, brown sugar, and lemon juice, sautéing until peaches are tender and caramelized (about 5-7 minutes).
  3. In a saucepan, combine raspberries, sugar, and water; cook over medium heat until raspberries break down and sauce thickens slightly (about 5-6 minutes). Strain if desired to remove seeds, and set aside.
  4. Heat a non-stick skillet or griddle over medium heat. Dip each slice of bread into the egg mixture, allowing excess to drip off. Cook for 3-4 minutes on each side or until golden brown.
  5. Place cooked French toast on plates, top with sautéed peaches, drizzle raspberry sauce, and add a scoop of yogurt or whipped cream. Garnish with fresh mint if desired.