In this recipe, slices of egg based Challah bread are battered and cooked until golden brown, then topped with slices of grilled peaches, honey and whipped cream for a summer breakfast. Challah is a great bread to use for French toast since the dough is enriched with both eggs and fat – making for dense, sweet bread similar to brioche.
Peaches are at their peak during the warm summer months. When grilled, the peaches develop an almost caramelized flavor. As you shop for peaches, try to look for ones grown locally.
Peaches that are picked for the grocery store are usually picked before their peak ripeness so they can be shipped. The fruit doesn’t develop any more sugar after being picked so they can’t develop their full flavor. Peaches picked locally are at their peak ripeness. When all else fails, look for peaches with vibrant colors and no green tones.
Challah is an eggy, braised bread with Ashkenazi Jewish origin. It’s a yeasty bread enriched with eggs similar to a brioche. It differs from brioche because it is kosher and made without the addition of butter.
I whip the cream by hand or in a stand mixer until it doubles in size but is softer than typical store-bought whipped cream. I don’t add additional sugar to this whipped cream to balance the other sweet elements.
Rather than serving this French toast recipe with maple syrup I serve it drizzled with honey.
In a medium-size shallow bowl whisk together the eggs, milk, sugar, vanilla and cinnamon until combined. Working with one slice at a time, soak the bread in the egg mixture, turning to coat both sides.
Heat a large skillet over medium heat, add 1 tablespoon (14g) of the butter and allow to melt. Add two slices of the Challah and cook until golden brown on the bottom, about 2 minutes.
Turn and cook until golden brown on the other side, about 2 minutes. Add an additional tablespoon of butter and repeat with the remaining slices of Challah.
Heat a grill or grill pan to medium-high heat. Brush the peaches with the canola oil and place on the grill, cut side down. Let cook for 2 minutes, then rotate the peaches 90 degrees and continue to cook until grill marks appear, about 3 minutes. Remove the peaches from the heat and set aside. Cut into slices.
In the bowl of a stand mixer or by hand, beat the heavy cream on medium speed until the cream doubles in size and becomes fluffy.
Divide the French toast among plates and top with the grilled peaches, honey and whipped cream.
It’s easiest to reheat French toast in the microwave but it can also be reheated in a pan with additional melted butter or in the oven. To reheat in the oven, preheat the oven to 400ºF (200ºC). Arrange the cooked French toast on a greased baking sheet and reheat until warmed, about 6 minutes, flipping halfway through.
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