Peach season is nearly upon us, so what better way to celebrate than with a delicious Peaches and Cream French Toast recipe from the luxurious Twelve Oaks Bed & Breakfast in the heart of Georgia. With its creamy, pillowy filling and juicy, ripe peaches, you’ll want to serve this for breakfast AND dessert. Here’s how to make it…
Ingredients:
Cinnamon
4 oz. cream cheese
1 teaspoon granulated sugar
1 egg
1 cup milk
1 tbsp vanilla extract (the inn uses Neilson Massey Madagascar Bourbon Vanilla)
1 tsp orange extract (the inn uses Neilson Massey Orange Extract)
Powdered sugar
Maple syrup
Jam or jelly
Directions:
1. Preheat a griddle or pan to 350 degrees. Soften the cream cheese by either letting it sit out for a bit or in the microwave using the soften function if it has one. Once softened, mix the jam or jelly into the cream cheese. Add some cinnamon to taste.
2. Remove the skin and the seed from the peaches and take three of the peaches and cut them up into chunks in a small bowl. Add a little granulated sugar (to taste depending on how sweet the peaches are). Macerate them just briefly with a fork or a potato masher just until they are soft and somewhat spreadable.
3. Using a serrated knife, slice each piece of Texas toast ¾ of the way just so you can open it, stuff it, and then close it back. Open a piece and, on one side, spread about 1 Tablespoon of the cream cheese mixture. On the other side, spread the macerated peaches and then close it back.
4. For the batter to dip the bread into, whisk one egg into the milk. Add vanilla and orange extracts and lots of cinnamon. Put each piece of bread into the batter for around 10 seconds on each side before putting it on the hot griddle (you may need to butter or spray your griddle or pan if it isn’t seasoned). Once golden brown on each side, remove and slice diagonally down each piece. Sprinkle fresh chopped peaches on top along with confectioner sugar. Drizzle maple syrup. We like to serve it with sausage from a local farm.
Enjoy!
