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.
Course Breakfast
Cuisine American
Keyword challah, cream, french toast, peach, peaches
In a medium-size shallow bowl whisk together the eggs, milk, sugar, vanilla and cinnamon until combined. Working with one slice at a time, quickly 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 (if space allows) 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 (14g) 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.