Sautéed Peach Topped French Toast




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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

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


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.



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One Response to “Sautéed Peach Topped French Toast”

  1. […] Sautéed Peach Topped French Toast has that sweet, cinnamon-y flavor topped with delicious warmed peaches. […]

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