French Toast with Brown Butter Peaches

Fluffy griddled French toast and rich Greek yogurt cream, all topped off with brown butter and maple syrup infused peaches? This French Toast with Brown Butter Peaches is going to be your new favorite breakfast! 

Summer means one thing to me - peach season is here! As someone who derives half of her DNA from the American South, I can't believe it took me this long to write a post that features peaches. Since I have a bit of an obsession with French Toast, it's no wonder I chose this recipe for French Toast with Brown Butter Peaches to correct that!

Ingredients

Making the most of your pantry staples, the ingredients in this Peach French Toast recipe can probably be found in your kitchen right now. Let's talk about the peaches and the yogurt for a moment.

• Greek yogurt: Rather than just putting whipped cream on this French toast, I like to top mine with a Greek Yogurt Cream first seen in my Breakfast Shortcake recipe. Tangy Greek yogurt gives the whipped cream a bright twist that works so well with the brown butter peaches.
• Peaches: Whether your peaches are clingstone (where the fruit really "clings" to the pit) or freestone, (where you can easily remove the pit) depends on where we are in peach season, which is May through late September. Early peaches tend to be clingstone, while late Summer/Early Fall tend to be freestone.
  
  Try to use peaches that aren't too soft or they can become mushy while you cook them. Your peaches should be just ripe, and almost hard. They will sweeten up nicely while cooking.
  
  See recipe card for quantities.

Substitutions

Sometimes we can't find, or can't tolerate, some ingredients. Here are a few simple swaps you can make.

• Milk and yogurt - Although I haven't tried them in this recipe, there are alternative milk and yogurt products that you can substitute if you are dairy sensitive.
• Pecans - If you have a tree nut allergy, some seeds, such as sunflower or pumpkin, might be safe, but your Allergist may recommend avoidance of all seeds as well. You might be able to substitute with soy nuts or just skip the garnish altogether.

Variations

This Peach French Toast is simply the best, but I always encourage you to play with your food!

• Try Bananas instead - Allow the brown butter syrup thicken on its own for about 5 minutes, then add in 3 bananas, sliced in ½ inch pieces. Allow to caramelize and serve.
• Maybe some Apples - Replace the peaches with an equal amount of apples. They may need to cook a few minutes longer to soften the apples. If the syrup seems too thick, add a couple of tablespoons of water to thin.
• Indulge in rum syrup - When you add the maple syrup you can also add ¼ cup of your favorite dark rum. If you have a gas stove, make sure to turn off the heat before adding the alcohol or you may inadvertently flambe! After the rum is safely in the pan, you can turn the heat back on. Finish cooking the syrup and peaches as directed.

Instructions

There are a few components to this recipe and they all come together to make this the best Peach French Toast you'll ever put in your mouth. Let's take it one step at a time.

1. Brown Butter Peaches:

1a. Remove pit from peaches and slice. I like to leave the skin on, but you can remove them if you prefer.

1b. Add butter to pan over medium-low heat. Swirl pan until the butter foams, becomes golden, and brown bits appear at the bottom, about 5 minutes.

1c. When you see the brown bits, and the butter has a nutty aroma, add maple syrup to stop the cooking. Stir in the brown sugar, vanilla, and kosher salt.

1d. Add peaches and cook for 5 to 8 minutes, or until the peaches are soft and the syrup has thickened. Remove from heat and keep warm.

2. Greek Yogurt Cream:

2a. Add heavy cream, yogurt, sugar, and salt to a medium bowl.

2b. Using a whisk or a hand mixer, whip to soft peaks. Cover and refrigerate until ready to eat.

3. French Toast:

3a. Whisk together eggs, milk, sugar, cinnamon, and nutmeg.

3b. Pour into a shallow dish or pan. Dip bread in to coat both sides.

3c. Heat large nonstick pan, or other skillet, to medium-high heat. Drop 1 tablespoon of butter into the pan and allow to melt. Place bread in the pan and cook 2-3 minutes, or until golden brown. 

3d. Flip over and cook 2-3 minutes on the other side. Place on a wire rack set on a large sheet pan (to prevent sogginess) and keep warm in a 200° oven. Repeat with the rest of the bread.

Serve with a dollop of Greek yogurt whipped cream and brown butter peaches, remembering to spoon some of the brown butter syrup with them. Top with toasted pecans if desired.

Looking for another great peach recipe?

Try my Peach Biscuits with Streusel Topping for the perfect marriage of peach cobbler and buttermilk biscuits!

Storage and reheating

Store leftover toast, peaches with syrup, and Greek yogurt cream in separate airtight containers for up to 3 days.

You can also freeze pre-cooked french toast individually wrapped in plastic wrap, and stored in a zip top bag, for up to 3 months. Place in the refrigerator to thaw the night before you plan to reheat it.

To reheat the toast you can place it in a toaster or heat in the oven on a wire rack at 400°F for 6 to 8 minutes, flipping toasts over halfway through.

Recipe FAQs