Sourdough French Toast with Caramelized Peaches

Elevate your breakfast with this Sourdough French Toast featuring thick slices of sourdough, golden-cooked to perfection and topped with sweet, caramelized peaches. Finished with toasted almonds, fresh raspberries, and a dollop of whipped cream, it’s a gourmet twist on a classic morning favorite.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Caramelized peaches

½ cup pure maple syrup

2 tablespoons salted butter

2 tablespoons white balsamic vinegar

2 cups fresh or frozen peaches, pitted and sliced ½ inch thick

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French toast

3 large eggs

1 cup half-and-half

1 tablespoon granulated sugar

1 teaspoon vanilla extract

8 (½-inch-thick) slices Sourdough Bread

4 tablespoons salted butter, divided

Fresh raspberries, for garnish

Toasted sliced almonds, for garnish

Sweetened whipped cream, for serving

Directions

For peaches, cook and stir maple syrup, butter and vinegar in a medium nonstick skillet over medium heat for 2 to 3 minutes or until boiling; reduce heat to medium-low. Simmer for 3 to 4 minutes or until syrup is reduced by half, stirring occasionally. Stir in peaches; simmer over medium heat for 3 to 5 minutes or until sauce thickens. Remove from heat; set aside.
For French toast, in a large bowl, whisk together eggs, half-and-half, sugar and vanilla. Dip 2 bread slices into egg mixture, coating completely. Allow bread to soak while preheating skillet.
Preheat a large skillet over medium heat. Melt 1 tablespoon of butter; add the 2 slices of soaked bread. Cook for 4 to 6 minutes or until golden brown on both sides, turning halfway through. Remove from skillet.* Repeat cooking French toast in batches, using 2 slices and 1 tablespoon butter for each batch.
To serve, spoon peach mixture over French toast. Garnish with sliced almonds and raspberries, if desired. Serve with whipped cream.

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*Tip: Place cooked French toast on a wire rack in a rimmed baking pan and keep warm in a 200°F oven while cooking remaining French toast.