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!
Making the most of your pantry staples, the ingredients in this recipe can probably be found in your kitchen right now. Let's talk about the peaches and the yogurt for a moment.
- 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.
- 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.
See recipe card for quantities.
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.
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.
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.
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.
The drier your bread, the better it will soak up all that lovely custard, without becoming a soggy mess. I like to use older bread from my breadbox, but if you don't have a day old loaf, I've got a hack! Dry your slices on a wire rack, set in a large sheet pan, in a 275°F oven for 10 minutes before they take the dip.
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.
Slice all the way around the peach, much like you would an avocado. Near the original slice, make another slice from top to bottom and wiggle the peach wedge out. Repeat all around the peach and discard the pit. Perfect peach slices!
Picked and flash frozen at the peak of freshness, frozen peaches are a great alternative and will make this a year-round favorite dish! Allow to thaw overnight in the refrigerator and use just like you would fresh peaches.
I would not recommend canned peaches. Part of the process of canning peaches is cooking them. Cooking them again in this recipe would result in mushy peaches that will fall apart. Fresh or frozen are your best options!
More French Toast Recipes You'll Love
French Toast with Brown Butter Peaches
Brown butter peaches
- 4 tablespoon unsalted butter
- 4 ripe peaches cored + cut into small wedges
- ½ cup brown sugar
- ¼ cup maple syrup
- ½ teaspoon kosher salt
- 8 slices bread of your choice
- 4 large eggs
- ½ cup milk
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
Greek yogurt cream
- ½ cup heavy cream
- ½ cup Greek yogurt
- 2 tablespoon granulated sugar
- ⅛ teaspoon kosher salt
- 1 cup pecan pieces
Toasted pecans (optional)
- Preheat oven to 350°F. Pour pecan pieces onto a quarter sheet pan and toast in the oven for 5 minutes. Remove from oven and transfer to a small bowl to cool. Set aside for garnish.
Brown butter peaches
- Heat a large skillet over medium-low heat. Add the butter and, as it melts, continuously swirl the pan. The butter will turn golden brown. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown. it can go from toasty to burnt in a matter of seconds, so the minute you see brown bits forming on the bottom of the pan, pour in the maple syrup to stop the cooking.
- Stir in the brown sugar, vanilla, and kosher salt. Increase heat to medium. Add the peaches and cook for 5 to 8 minutes, stirring occasionally, or until the peaches are softened and the syrup has thickened. Remove from heat and cover to keep warm.
Greek yogurt cream
- Add heavy cream, yogurt, sugar, and salt to a medium bowl. Using a whisk or a hand mixer, whip to soft peaks, or until peaks hold for a moment and then fall when beaters or whisk are lifted. Cover and chill until ready to use.
- Preheat oven to 200°F and place a wire rack onto a large sheet pan. Place in oven.
- Whisk, or use hand mixer, to mix eggs, milk, sugar, vanilla, cinnamon, and nutmeg. Pour into a shallow dish, such as a quarter sheet pan or a pie plate.
- Heat large nonstick pan, or other skillet, to medium-high heat. Drop 1 tablespoon of butter into the pan and allow to melt. Dip 2 pieces of bread in egg mixture, turning to coat both sides evenly.
- Place bread in the pan and cook 2-3 minutes, or until golden brown. 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 peaches, rembering to spoon some of the brown butter syrup with them. Top with toasted pecans if desired.
- Try to use peaches that aren't too soft or they may fall apart while cooking. If yours are soft, just cook for less time, maybe 2 to 3 minutes.
- Make sure to add the maple syrup to the brown butter right after you see the brown bits forming on the bottom of the pan. Delaying could result in burnt butter. If your butter burns, just start over.
- If you don't have stale bread, you can dry your bread slices in a 275°F oven for about 10 minutes. Simple lay the bread on a wire rack set in a large sheet pan so the heat can dry out both sides.
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.