French Toast with Brown Butter Peaches

brown butter peach french toast with greek yogurt cream and toasted pecans.

5 from 5 votes

French Toast with Brown Butter Peaches

The aroma of peaches, brown butter, and cinnamon will excite your taste buds! This French Toast with Brown Butter Peaches is your new favorite breakfast!

Prep Time20

Cook Time40

Total Time1

Course: Breakfast, Brunch

Cuisine: American, French

Servings: servings

Calories: 671kcal

Author: Cynthia

Equipment

Ingredients

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

French toast

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

Toasted pecans

1 cup pecan pieces

Instructions

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.

French toast

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, remembering to spoon some of the brown butter syrup with them. Top with toasted pecans if desired.

Notes

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.

Nutrition