Saturday, June 2, 2012

Peach bread french toast

 I woke up at 8:30 this morning, with the sun nearly blinding me it was so bright. But surprisingly, it feels great outside today. I find this odd, considering how hot it's been the past few weeks. But no matter,  I made peach bread french toast this morning, and was immediately at ease. How can you not be with peach bread french toast? Burt's mom brought us back a loaf of this amazing bread from south Georgia, along with some of the juiciest and sweetest peaches I have ever tasted. Taking a bite out of one was like transporting myself to a mythical, enchanted forest in the movies where the fairies live and eat fruit all day. Kind of like in True Blood, except the fairies in my head aren't evil. Poor, Sookie.

But really, this french toast is the stuff. I didn't even need to add much of anything to it, because the bread was already subtly sweet, kind of like cinnamon raisin toast. If you're ever in south Georgia by a peach orchard, I recommend you pick up a loaf of peach bread and put it to good use by making french toast for breakfast on a beautiful day. Then grab a cup of coffee or tea along with it and sit outside on your porch enjoying the morning air. :)

Peach bread french toast:
  • 3 eggs
  • 1/4 cup of milk (or just enough to swirl around all three of the eggs)
  • 1 tsp of sugar
  • 1 1/2 tsp cinnamon
  • 1 Tbs honey
  •  1 loaf of peach bread
  • syrup (for topping)
  • 4-6 Tbs of butter (for greasing your pan)
In a medium sized bowl, crack three eggs and add the milk until it swirls around the eggs. Whisk the eggs and milk together, then add in the honey, cinnamon, and sugar and whisk until combined. Use a bread knife to slice the peach bread into 4-6 slices, each about 1 inch thick. Melt 1 Tbs of butter on medium low heat in a skillet. Once the butter has melted, take a fork and dip both sides of a slice of the bread into the egg mixture, until both sides are coated. Let the excess egg drip back into the bowl, then place the bread in the skillet. Let the bread cook about 1-2 minutes on one side or until golden-brown, then flip and cook the bread on the other side for 1-2 minutes. When the french toast is done, the bread should sound like toast when you scrape a spatula against it. Repeat this process for the remaining bread slices. Place the french toast in the oven on a baking sheet, on the warm setting until all of the french toast has been cooked. Serve hot, with a dab of butter and syrup. Enjoy! Makes 4-6 slices.

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