French Toast Peach Melba in 35 Minutes

Instructions:

1. Combine raspberries, powdered sugar, lemon juice, and water in a small saucepan over medium heat. Simmer for 5–7 minutes, stirring occasionally, until the berries break down and the liquid thickens into a syrup. Press the mixture through a fine-mesh strainer into a bowl to remove seeds and set aside to cool.
2. Melt 1 tbsp of butter in a 12-inch cast iron skillet over medium-high heat. Add peach wedges in a single layer and sprinkle with brown sugar and cinnamon. Sear for 2–3 minutes per side until caramelized and tender. Stir in 1 tsp lemon juice, then remove peaches from the pan and keep warm.
3. In a bowl, whisk together eggs, heavy cream, whole milk, 1 tsp ground cinnamon, and vanilla extract until smooth.
4. Dip each thick brioche slice into the custard, allowing them to soak for about 30 seconds per side without becoming overly saturated.
5. Melt 2 tbsp of butter in the skillet over medium heat. Sear the soaked brioche slices for 3–4 minutes per side until deep golden brown and crispy.
6. Plate the French toast, top with caramelized peaches, and drizzle with the raspberry coulis.