Peaches and Cream French Toast is comprised of three parts: homemade vanilla bean whipped cream, sauteed peaches, and regular ol’ French Toast. It makes an incredible combination.
Yes, another french toast recipe! Blame my husband, who loves everything sweet and all things breakfast. Pancakes, french toast, waffles – all of those are right up his alley and I don’t mind because while they’re all some of the quickest and easiest things to make, they almost always impress, giving off that “a lot of effort was put into breakfast or brunch today” vibe.
This recipe might remind you of my Apple Pie Stuffed French Toast, but I think they’re pretty different. Different enough to warrant a new recipe post, at least! No stuffing and we let the fruit kinda build its own syrup instead of making one.
Switch it Up:
- Want caramelized peaches instead of sauteed? Melt the butter and sugar together in the pan, then add the peaches and let cook until your desired consistency. Simple!
- Don’t like peaches? Swap it out! Apples, apricots, pears, nectarines: use what you want.
- Don’t have vanilla bean paste? If you have vanilla beans just scrape out a short pod and add the caviar along with a teaspoon of vanilla extract. Or use all vanilla extract.
- Leave out the vanilla all together for regular whipped cream.
- If you’re feeling extra decadent, try the toppings on my Fried French Toast.
Here’s a graphic for your Pinterest Board:
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Play 112 while you make this for the best results.
- 3 peaches, peeled and sliced
- 2 tbsp dark brown sugar
- 1 tbsp granulated sugar
- 1 tsp lemon juice
- 2 tbsp water
- 3 tbsp salted butter
- 1 tsp cornstarch + 1 tsp cold water
Vanilla Bean Whipped Cream:
- 1 C heavy whipping cream
- 2 tbsp granulated sugar
- 2 tsp powdered sugar
- 1 tsp vanilla bean paste
- 1 loaf french bread, cut into 1” slices
- 2 egg yolks
- 1 tbsp AP flour
- 1/4 C heavy cream
- 1/4 C whole milk
- 2 tbsp granulated sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- oil for frying
- butter for frying
- Place a medium saucepan over medium-high heat and add the salted butter. When the butter has melted add the sliced peaches, sugar, lemon juice, and water. Stir to combine well.
- Bring to a boil then reduce to a simmer, with your burner somewhere in the low region. Cover and allow to cook for 5-6 minutes, until the peaches have softened.
- Once the peaches are tender whisk together the cornstarch and water in a small bowl, then stir that into the peaches. Cook for another 2-3 minutes, then set aside.
- Grab a large mixing bowl and make the custard for your french toast by combining all of its listed ingredients – except the bread, oil, and butter. Whisk it well.
- Heat a large skillet over medium heat. Drizzle in about a 1/2 teaspoon of oil and add a tablespoon or so of butter. Swirl it around to coat the pan.
- Dip your bread slices in the custard, toss to coat, and lay gently on the skillet. Don’t crowd the pan. Cook for 3 minutes or until golden brown, then flip.
- Cook for another 3 minutes, then remove. Keep the slices warm in a 200ºF oven on a baking sheet as you continue cooking in batches until all the french toast is done.
- If you’re a good multitasker while you’re working on the last batch of french toast go ahead and make the whipped cream (if not, just wait until it’s all done): put everything in a small bowl and use a hand mixer, immersion blender or your whisk and hella arm strength to beat it until it forms stiff peaks.
- Serve the peaches on top of the french toast, and the whipped cream on top of the peaches. Enjoy!