GINGER-Honey peach stuffed french toast
Nothing signals the sweet summertime of Texas more than fresh, juicy peaches! Amp up your family's breakfast repertoire using this lusciously sweet summer fruit and a few stand-by staples for a fabulous take on the standard French toast. Any sweet bread will work (think brioche, challah, honey wheat, etc) but the sweetness and spice in cinnamon raisin bread lend even more flavor to this inviting dish. And always, always use great eggs!
- First remove the skin from the peaches and cut them off of the pit, then cut into 8 equal slices. Set aside.
- Create the filling by mixing together the cream cheese, honey and fresh ginger.
- Make the custard by whisking together the eggs and milk.
- To build each stuffed French toast, spread 1/8 of the cream cheese mixture on each slice of bread.
- Place 4 slices of fresh peach on one slice, then sandwich the peach with another slice of bread. Repeat until you have 4 sandwiches.
- Preheat a skillet over medium heat until a drop of water sizzles when dropped on the surface.
- Melt about 1 tablespoon or so of butter or coconut oil.
- Dip one sandwich in the custard mixture, then place on the skillet.
- Cook for 2-3 minutes per side until golden brown. Repeat until all of the sandwiches are cooked.
- Serve warm with more honey or maple syrup.
- 8 slices cinnamon raisin bread (or other desired sweet yeast bread)
- 4 ounces cream cheese
- 2 tablespoons honey
- 1/2 tablespoon grated fresh ginger
- 2 fresh peaches (freestone works best)
- 3 eggs
- 1 cup 2% milk
- butter or coconut oil for cooking