SAUTÉED PEACH TOPPED FRENCH TOAST

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.