Almond Peaches & Cream French Toast

"Memorable!" says Patsy Swendson, and she should know as she runs Cook's Cottage B&B in Fredericksburg, Texas where the peaches are astounding.  Her statement is the result of guests raving over this wonderful French toast.

• 3 eggs
• 3 T. peach preserves
• 1 T. peach brandy
• 3/4 cup half and half
• 6 slices French bread, cut 1/2-inch thick
• Butter, for frying
• 2 fresh peaches, peeled and sliced
• Garnish: Powdered sugar, toasted almonds, and mint sprigs

Peach Butter

• 1/3 cup peach preserves
• 4 T. butter, softened

METHOD

In small bowl, beat eggs, peach preserves, and peach brandy.  Beat in half and half.  Place French bread slices in a baking dish and pour egg mixture over.  Cover and refrigerate overnight or until liquid has been absorbed.  Melt butter in large skillet.  Cook bread slices over medium heat until browned, turning once.

Presentation: Serve topped with Peach Butter, peach slices, powdered sugar, and toasted almonds.  Garnish with a mint sprig.

Peach Butter: Beat peach preserves and butter until light and fluffy.  Serve at room temperature.

Yield:  4 - 6 servings

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Reprinted with permission from © Patsy Swendson Popovers Peaches & Four-Poster Beds, published by Eakin Press click for book review

 

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