Friday, May 29, 2009

Georgia-Style French Toast

1 lb. peaches, sliced thin
1/2 C. water
1/4 C. brown sugar
3 eggs
1/8 C. milk
15-18 slices bread
1 tsp. cinnamon
pinch of ginger
1/4 tsp. vanilla
powdered sugar

In small pan, combine sugar and water - simmer til a simple syrup has formed. Add peaches and cook til fork tender.

Whisk together eggs, milk, cinnamon, ginger, and vanilla. Dip bread in batter and cook over a medium-high heat til golden on each side.

Serve topped with peaches in syrup and dust with powdered sugar.
Yield = 4-5 servings.

The bonus? You can make the french toast ahead of time and use during the week - if used within 48 hours.

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