Grilled Peaches & Cream Challah French Toast
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.
- 1 loaf Challah bread, cut into ½” slices
- 3 eggs
- ½ cup whole milk
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 3 tablespoons unsalted butter
- 1 tablespoon canola oil
- 2 ripe peaches, halved and pitted
- 2 tablespoons honey, for drizzling
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
In a medium-size shallow bowl whisk together the eggs, milk, 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 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 beat the heavy cream and sugar on medium speed until the cream forms stiff peaks.
Divide the French toast among plates and top with the grilled peaches, honey and whipped cream.
Calories: 448kcal | Carbohydrates: 27g | Protein: 5g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 41mg | Potassium: 241mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1437IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 1mg