It’s amazing what you’ll find at farmers markets. These peaches for example, at the end of their season, but on one of the last days of summer, fat and warm in the sunshine. On closer examination, at the tail end of the market, some were looking a little pre loved, their downy cheeks bruised by other people pinching for ripeness. I didn’t need to pinch them, a ripe peach smells so delectable. Unable to wait until I got home, I bit into one immediately. Fragrant juice dripped through my hand and onto the grass, sticky and sweet. But there were too many to simply eat them all fresh. So the next stop was the bakery where I learned once again that I should have got up earlier today. The fruit bread I wanted was sold out, the walnut bread I wanted was sold out and the brioche I really wanted was sold out. What they did have was the curiously named “briont” a loaf of bread made from half brioche dough and half croissant. And I’m glad I had my sleep in , because these ingredients made for the most delicious brunch we’ve had in ages. The gist of the recipe comes from Relaxed Cooking with Curtis Stone
A word of warning. This is very sweet. The original recipe suggests dipping the toast into cinnamon sugar after cooking. Even without that, I thought it was almost dessert like. Of course that didn’t stop me from enjoying it, but a little extra yogurt is an important accompaniment.
French toast with caramelised peaches
½ cup sugar
¼ cup water
4 peaches , each cut into 8 pieces
2 tablespoons butter
4 eggs ( I’d strongly recommend free range eggs as these end up only lightly cooked)
1 tsp vanilla essence
4 slices briont, brioche or light fruit bread
2 tablespoons butter
Greek yoghurt, to serve
1. Crack the eggs into a large flat dish (eg lasagne tray). Add vanilla and beat eggs with a fork until combined.
2. Soak the bread slices in the egg mix until the egg is absorbed, about five minutes or so. Don’t forget to turn the pieces over after a couple of minutes.
3. In a heavy based frying pan, combine sugar and water over a medium heat. Stir until dissolved and the mixture comes to a simmer. Boil without stirring until the mixture starts turning a light golden brown. You may need to swirl occasionally or brush down the sides of the pan with a wet pastry brush if sugar crystals are appearing.
4. Turn the heat down to low and then addd butter and peaches. Cook for two minutes or until peaches are tender. Transfer peaches and caramel to a bowl, and rinse any solids from the pan.
5. Melt the remaining butter in the frying pan, adn add the bread slices. Cook over medium heat until the bread is toasted, then turn and toast the other side. It will be about two minutes per side.
6. Serve the French toast with the peaches and caramel spooned over the top and a little Greek yoghurt on the side.
We are still thawing out from a Montana winter, and the peaches in June seem so far away! You captured the sweetness and perfection of a ripe peach so well that my mouth watered. This dish sounds amazing, really.
It won’t be long! The original recipe suggests trying it with apples or banana out of peach season, but I have to say , the peaches were perfect. Thanks for stopping by.
cooked peaches are an absolute dream! this breakfast looks lovely!
I try to get to a farmers market at least every other weekend but I haven’t seen peaches lately. You are right. There is nothing like the smell of a perfectly ripe peach.