Sweet Peach French Toast

I’ve been making this peach French toast on repeat all summer, and I’m convinced it’s the perfect way to use up those juicy, ripe peaches sitting on your counter. The combination of caramelized cinnamon peaches over thick slices of buttery brioche is pure breakfast magic, and trust me, it’s way easier than it looks.

SAVE NOW

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 36-42 g
• Fat: 36-44 g
• Carbohydrates: 180-200 g

Ingredients

For the peach topping:

• 2 peaches (sliced into 1/2-inch thick wedges)
• 1/2 tsp cinnamon
• 1/8 tsp ground nutmeg
• 1 1/2 tbsp butter (I like Kerrygold unsalted butter for this)
• 3 tbsp brown sugar
• 3 tbsp water

For the french toast:

• 8 slices brioche bread (cut into thick 1-inch slabs)
• 6 eggs
• 1/3 cup milk (I use Fairlife whole milk for extra richness)
• 1 tbsp sugar
• 2 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp lemon zest
• 1 pinch salt

Step 1: Prepare the Egg Custard Mixture

• 6 eggs
• 1/3 cup milk
• 1 tbsp sugar
• 2 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp lemon zest
• 1 pinch salt

Whisk together the eggs, milk, sugar, vanilla, cinnamon, lemon zest, and salt in a shallow bowl or wide dish.

The lemon zest adds a subtle brightness that complements the peaches beautifully.

Mix thoroughly until well combined and set aside—this is your soaking medium for the bread.

Step 2: Cook the Peach Compote

• 1 1/2 tbsp butter
• 2 peaches
• 3 tbsp brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp ground nutmeg
• 3 tbsp water

Melt the butter in a large skillet over medium heat.

Add the peach slices and cook for about 1 minute to warm them through and help release their juices.

Stir in the brown sugar, cinnamon, and nutmeg, then add the water.

Reduce heat to medium-low and simmer for about 3 minutes until the peaches soften slightly and the sugar dissolves into a light syrup.

Cover the pan and keep warm on low heat while you prepare the toast—I find that letting the peaches sit covered allows the flavors to meld and deepens the cinnamon-nutmeg notes.

Step 3: Soak and Cook the French Toast

• 8 slices brioche bread
• egg custard mixture from Step 1
• butter for cooking

Heat a separate large skillet or griddle over medium heat and lightly butter it.

Working with one bread slice at a time, dip each brioche slice into the egg custard mixture from Step 1, making sure to coat both sides thoroughly but spend no more than 30 seconds per slice—brioche is delicate and will absorb liquid quickly.

Place the soaked bread directly on the hot skillet and cook for about 2 minutes per side until golden brown and set.

I like to use medium heat for this stage so the custard cooks through without the exterior browning too quickly.

Transfer each cooked slice to a serving plate as you go.

Step 4: Plate and Serve

• cooked French toast from Step 3
• peach compote with syrup from Step 2

Top each warm French toast slice generously with the peach compote from Step 2, pouring the warm syrup over the top.

The heat from the toast will warm the peaches through while the syrup seeps into the bread, creating amazing flavor in every bite.

Serve immediately while everything is warm.

Sweet Peach French Toast

Delicious Sweet Peach French Toast recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 1275 kcal

Ingredients

  

For the peach topping

• 2 peaches (sliced into 1/2-inch thick wedges)
• 1/2 tsp cinnamon
• 1/8 tsp ground nutmeg
• 1 1/2 tbsp butter (I like Kerrygold unsalted butter for this)
• 3 tbsp brown sugar
• 3 tbsp water

For the french toast

• 8 slices brioche bread (cut into thick 1-inch slabs)
• 6 eggs
• 1/3 cup milk (I use Fairlife whole milk for extra richness)
• 1 tbsp sugar
• 2 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp lemon zest
• 1 pinch salt

Instructions

 

• Whisk together the eggs, milk, sugar, vanilla, cinnamon, lemon zest, and salt in a shallow bowl or wide dish. The lemon zest adds a subtle brightness that complements the peaches beautifully. Mix thoroughly until well combined and set aside—this is your soaking medium for the bread.
• Melt the butter in a large skillet over medium heat. Add the peach slices and cook for about 1 minute to warm them through and help release their juices. Stir in the brown sugar, cinnamon, and nutmeg, then add the water. Reduce heat to medium-low and simmer for about 3 minutes until the peaches soften slightly and the sugar dissolves into a light syrup. Cover the pan and keep warm on low heat while you prepare the toast—I find that letting the peaches sit covered allows the flavors to meld and deepens the cinnamon-nutmeg notes.
• Heat a separate large skillet or griddle over medium heat and lightly butter it. Working with one bread slice at a time, dip each brioche slice into the egg custard mixture from Step 1, making sure to coat both sides thoroughly but spend no more than 30 seconds per slice—brioche is delicate and will absorb liquid quickly. Place the soaked bread directly on the hot skillet and cook for about 2 minutes per side until golden brown and set. I like to use medium heat for this stage so the custard cooks through without the exterior browning too quickly. Transfer each cooked slice to a serving plate as you go.
• Top each warm French toast slice generously with the peach compote from Step 2, pouring the warm syrup over the top. The heat from the toast will warm the peaches through while the syrup seeps into the bread, creating amazing flavor in every bite. Serve immediately while everything is warm.