Ingredients:

  • 6 slices of thick-cut brioche or challah bread (about 300 g)
  • 4 large eggs (approx. 240 g)
  • 1 cup whole milk (240 mL)
  • 1 tsp vanilla extract (5 mL)
  • 1 tsp ground cinnamon (3 g)
  • ¼ tsp salt (1 g)
  • 2 Tbsp unsalted butter (28 g), for cooking
  • 3 ripe peaches, pitted and sliced (about 450 g)
  • 2 Tbsp unsalted butter (28 g)
  • 2 Tbsp brown sugar (30 g)
  • ½ tsp ground cinnamon (1 g)
  • 1 tsp lemon juice (5 mL), for brightness
  • Maple syrup, for drizzling
  • Powdered sugar, for dusting (optional)
  • Whipped cream or yogurt (optional)

Instructions:

  1. In a large mixing bowl, whisk together the eggs, whole milk, vanilla extract, ground cinnamon, and salt until well combined.
  2. Submerge each slice of brioche into the egg mixture, allowing it to soak for about 30 seconds on each side. Allow the soaked bread to sit on a plate for about 10 minutes to absorb excess liquid.
  3. In a skillet, melt 2 tablespoons of butter over medium heat. Add the sliced peaches, brown sugar, ground cinnamon, and lemon juice. Sauté until peaches are soft and caramelized, about 5 minutes. Remove from heat.
  4. In the same skillet, add a little more butter if needed. Cook the soaked bread for about 3-4 minutes each side or until golden brown. Work in batches if necessary to avoid overcrowding.
  5. Plate the French toast and top generously with sautéed peaches. Drizzle with maple syrup, dust with powdered sugar, if desired, and add whipped cream or yogurt on the side.