Cinnamon French Toast with Caramelized Peaches

Serves 4







Ingredients:

For the Caramelized Peaches:



1/2 cup/100 g sugar

3 tablespoons/45 g butter

2 peaches, pitted, each cut into 8 wedges

For the French Toast:



6 large eggs

Four 1/2-inch-/about 1-cm-thick slices brioche bread

2 tablespoons/30 g butter

1/4 cup/50 sugar

2 teaspoons/5 g ground cinnamon

1/3 cup/80 g crème fraîche

Method:

To prepare the caramelized peaches:



1. Place a large sauté pan over medium heat. Sprinkle the sugar evenly over the pan and cook without stirring for about 5 minutes or until the sugar melts and slowly begins to caramelize.



2. Add the peaches and butter and sauté for 2 to 5 minutes depending on the ripeness of the peaches or until the caramel melts and the peaches are just heated through and tender.

To prepare the French toast:



1. Using a fork, beat the eggs in a 13x9-inch/33x23-cm baking dish to blend. Place the slices of brioche in the eggs. Let stand for 5 minutes or until the eggs are absorbed, turning the brioche slices once.



2. Melt the butter on a heavy large griddle pan over medium heat. Add the brioche slices to the hot pan and cook for about 2 minutes per side or until golden brown on the outside and heated through.



3. Meanwhile, stir the sugar and cinnamon on a large plate or pie dish. Transfer the French toast to a cutting board and cut the French toast diagonally in half. Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely.



4. Divide the French toast among 4 serving plates. Spoon the peaches over the French toast, and drizzle the caramel sauce from the pan over the peaches and around the French toast. Spoon a dollop of crème fraîche atop each and serve immediately.