If you’re looking for a delicious way to add fruit into your breakfast, this Peach French Toast recipe is it. You make a super delicious peach compote to go over the crispy French toast, which is super delicious.
For more ideas, check out all of our delicious recipes.
When we were on a food tour during Peach Week, my mom and I had a delicious peach French toast at one of the tour stops. The restaurant only offers the breakfast during Peach Week. And, even if it was offered on a regular basis, it’s over two hours away from home, so I can’t get it often.
Which is why I had to come up with my own peach French toast recipe. That way, I can make it at home whenever I want.
Two quick differences between mine and that one (in case you’ve had it and that’s how you ended up at this recipe). With mine, I don’t add whipped cream. The sweetness of the peaches already add so much, well, sweetness to this French toast, so I don’t feel like it needs whipped cream.
I also left candied pecans off of this recipe. Candied pecans are amazing and add a really nice crunch to the French toast, but they’re not allergy-friendly, so I wanted to make that these didn’t deter anyone because of the nuts.
Of course, if you don’t have a nut allergy, you can go ahead and add them because they’re great.
If you bought too many peaches for this recipe and you’re wondering what else to do with them, our list of Tasty Fresh Peach Recipes will give you some great ideas. We have easy recipes for peach cobbler, baked peaches, and more.
Peach French Toast Recipe
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Peach French Toast Ingredients:
For the peach topping:
- 6 tablespoons of white sugar
- 1/2 cup water
- 2 tablespoons unsalted butter
- 1 fresh peach
For the French toast:
- 2 eggs
- 1/4 cup milk or heavy cream
- 1 tablespoon vanilla
- 2 tablespoons cinnamon sugar
- 4 slices of white bread
How To Make Peach French Toast:
Add the sugar and water into a small saucepan.
Stir over medium heat until the water starts to crystalize, about eight minutes.
Add in the butter. Cook on low for one minute until the butter is melted.
Chop the peaches into small cubes.
Quick note: I think this is easier to eat with just a fork if you cut the peaches into cubes. However, peach slices would work just as well. You’d just probably want to serve this with a knife and fork.
Add the peaches to the sugar mixture. Cook the for three minutes.
Set aside the peach syrup to cool.
Crack the eggs into a medium bowl.
Add in the milk.
Add in the vanilla.
Stir until combined.
Quickly dip a slice of bread into the egg mixture.
Flip it and drain any excess egg mixture. Set it aside.
Continue until all four bread slices are coated.
Heat a pat of butter in a large skillet over medium heat. Make sure you coat the entire bottom of the pan.
Add the slices to the hot pan, on top of the melted butter.
Fry minutes until a golden brown crust starts to form on the bread, about three to four minutes.
Flip the bread.
Cook for another two to three minutes until the bread is golden brown on that side too.
Cut the bread in half into triangles.
I can’t tell you why this is key, but it is. French toast tastes best when it’s a triangle.
Sprinkle cinnamon sugar over the French toast triangles.
Move them to a serving tray.
Evenly pour the peach mixture across the French toast. Make sure to pour the liquid along with the peach cubes.
If you’re adding glazed pecans, chop them and add them now.
Serve warm.
Peach French Toast: Frequently Asked Questions
Personally, I think regular white sandwich bread works best for French toast for two reasons
First, it’s a blank slate so it will allow the other flavors to shine.
Second, it’s not too thick. Thick slices of bread, like Texas toast, doesn’t make the best French toast. You have to dredge it in the egg wash longer to assure that the mixture gets into the middle of the bread. Doing so runs the risk that the outside of the bread will get too soggy, leaving you with soggy and not crisp French toast.
I don’t peel the peaches when I’m making this recipe. The skin cooks down and gets really soft, so it’s easy to eat. So, there’s no reason to spend time peeling.
I love using fresh, ripe peaches any time I get the chance. They have a natural sweetness that is great.
If it’s not peach season, you can definitely use canned peaches to make this French toast. Just keep in mind that peaches are canned in a light syrup or with peach juice so they’re sweeter than fresh peaches. So, when you’re using canned peaches, you may want to reduce the amount of sugar used to make the peach topping.
If peaches aren’t in season, you can use other fresh fruit instead. Fresh blueberries or strawberries would work really well in this recipe.
Wait until the French toast has cooled to room temperature. Then, store any leftovers in an airtight container in the fridge. It’ll be best within three days.
If you think you’re going to have leftovers, don’t top those with the peach topping. By the next morning, you’ll end up with really soggy bread. So, try to store the topping and the cooked bread separately.
The best way to heat up leftover French toast is to put it as a single layer on a baking sheet and bake in the oven for about five minutes at 350 F. If you don’t want to turn on the oven, you can also reheat it at the same temperature in the air fryer.
More Delicious French Toast Recipes:
If you love French toast, you definitely have to try our Overnight French Toast Casserole With Crumb Topping. That’s one of our favorite breakfasts for when we have company. We also have a fun Freezer Challah Bread French Toast Sticks recipe too.
Peach French Toast
If you’re looking for a delicious way to add fruit into your breakfast, this Peach French Toast recipe is it. You make a super delicious peach syrup to go over the crispy French toast, which is super delicious.
Ingredients
For the peach topping:
- 6 tablespoons of white sugar
- 1/2 cup water
- 2 tablespoons butter
- 1 peach
For the French toast:
- 2 eggs
- 1/4 cup milk or heavy cream
- 1 tablespoon vanilla
- 2 tablespoons cinnamon sugar
- 4 slices of white bread
Instructions
- Add the sugar and water into a small saucepan. Stir over medium heat until the water starts to crystalize, about eight minutes.
- Add in the butter. Cook on low for one minute until the butter is melted.
- Chop the peaches into small cubes.
- Add the peaches to the sugar mixture. Cook the for three minutes. Set aside the peach mixture to cool.
- Crack the eggs into a medium bowl.
- Add in the milk.
- Add in the vanilla.
- Stir until combined.
- Heat a pat of butter in a large skillet over medium heat.
- Quickly dip a slice of bread into the egg mixture.
- Flip it and drain any excess egg mixture. Set it aside.
- Continue until all four bread slices are coated.
- Add the slices to the hot pan, on top of the melted butter.
- Fry minutes until a golden brown crust starts to form on the bread, about three to four minutes.
- Flip the bread. Cook for another two to three minutes until the bread is golden brown on that side too.
- Cut the bread in half into triangles.
- Sprinkle cinnamon sugar over the French toast triangles.
- Move them to a serving tray.
- Evenly pour the peach mixture across the French toast. Make sure to pour the liquid along with the peach cubes.
- If you’re adding glazed pecans, chop them and add them now.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 161Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 59mgSodium 122mgCarbohydrates 23gFiber 1gSugar 15gProtein 4g
Have you made this Peach French Toast recipe? Let us know how it went in the comments.