This mouth-watering stack of peach French toast is topped with golden caramelised fruit, creamy coconut yoghurt and of course a good drizzle of maple syrup. The ultimate treat for a weekend breakfast! Plus, it’s quick to whip up and easy to customise with your favourite toppings. The recipe uses gluten-free bread and can be made dairy-free too.
What bread should I use?
I find that a thick cut, soft white loaf works best (I used Tesco own brand gluten-free bread). If you can get your hands on a brioche loaf, this is also a brilliant option!
Caramelising the peaches
To get the peaches soft and golden, with that lovely caramelised flavour, they are simply sliced up and fried with a little butter and brown sugar. This takes about 10 minutes over a low to medium heat, with occasional stirring to ensure the slices are cooked through evenly.
How long should you soak French toast?
The key to delicious French toast is making sure the bread is well soaked in the egg mixture. I tend to leave it soaking for about 10 minutes to ensure the middle is nice and soggy. This will help give the toast that amazing custardy texture inside, whilst being perfectly crisp on the outside. Gluten-free bread does tend to fall apart more easily than it’s wheat-containing cousin, so it helps to use a spatula when transferring your bread to the pan for frying.
Other topping ideas
As much as I urge you to pile your toast with warm, juicy peaches, there are plenty of other delicious toppings that also make for a great stack. Why not try:
- Peanut butter and banana
- Nutella and chopped nuts
- Lemon curd and fresh raspberries
- Homemade gluten-free Biscoff spread
- Tinned black cherries and melted dark chocolate
Looking for a savoury breakfast idea? Why not try these tasty sweet potato hash browns.
If you give this peach French toast a go, don’t forget to let us know how you got on by leaving a comment and rating below. You can also tag us in photos of your creations on Instagram @BlueSkyEating. Enjoy! 🙂
Caramelised Peach French Toast
- 2 large eggs
- 200 ml milk (or dairy-free milk of choice – I used almond)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 4 slices thick, soft bread (I used gluten-free bread)
- 2 peaches
- 3 tbsp butter (or dairy-free spread/neutral oil)
- 1 tbsp light brown sugar
- Your favourite yoghurt (for topping – I used coconut yoghurt)
- Extra maple syrup or icing sugar (optional – for topping)
- Slice the peaches.
- Beat the eggs in a large dish. Add the milk, maple syrup, vanilla extract and cinnamon and whisk vigorously (to make sure the cinnamon is well mixed through).
- Soak your bread in the egg mixture. If the dish is not big enough to fit all 4 slices in, distribute the mixture between separate dishes. Make sure both sides of the bread are well coated and leave to soak whilst you caramelise the peaches (about 10 mins).
- Heat 1 tbsp butter (or dairy-free option) and the brown sugar in a large saucepan until melted. Cook the peach slices over a low to medium heat for about 10 minutes until tender and caramelised. Give them a stir occasionally to stop them sticking and ensure both sides of each slice are cooked evenly.
- In another large saucepan, melt the remaining 2 tbsp butter (or dairy-free option) over a medium heat.
- Using a spatula, carefully transfer each slice of bread into the hot pan (if you use your hands it may fall apart!). Cook until nicely browned. They will need just a couple of minutes on each side.
- Serve and top with the peaches and your favourite yoghurt (I used coconut yoghurt). For extra sweetness, you can finish it off with a good drizzle of maple syrup or icing sugar.
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.