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SAUTÉED PEACH TOPPED FRENCH TOAST

Prep
5 Minutes
Cook
20 Minutes
Serves
4

Ingredients

  • 4 BAYS® English Muffins, split
  • 3/4 cup milk
  • 3 large eggs
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon lemon zest
  • 1-2 tablespoons butter

  • Topping:
  • 2 tablespoons butter
  • 4 firm ripe peaches, about 1 1/2 pounds, halved, pitted and cut into 12 slices each
  • 1/3 cup sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 200°F.

  • Place the English muffin halves in a baking pan just large enough to hold them in a single layer.

  • Beat the milk, eggs, sugar, vanilla extract, cinnamon and lemon zest in a medium bowl. Pour the mixture over the English muffins, turning to coat. Let stand 20 minutes, turning once.

  • Heat a large nonstick skillet or griddle over medium heat. Melt half of the butter and add 4 muffin halves. Cook until the bottoms are lightly golden, about 3-4 minutes. Turn the muffin halves over and cook until lightly golden, about 3-4 minutes longer. Transfer the French toast to an ovenproof pan and hold in the preheated oven. Repeat with remaining muffin halves and butter.

  • Make the topping: melt the butter in a large nonstick skillet over medium-high heat. Add the peaches, sugar and cinnamon; cook, tossing occasionally, until the peaches are tender but still hold their shape, about 6-7 minutes.

  • Divide the French toast among 4 plates and spoon the warm peaches over the top to serve.

SAUTÉED PEACH TOPPED FRENCH TOAST