French Toast with Peaches and Raspberries

Posted online December 1, 2010 | 12:12 pm

Peaches and raspberries are the perfect addition of light sweetness to buttery French toast that’s great with a side of crispy bacon or sizzling sausage.

Why try? Who needs syrup when you can top your French toast with fresh fruit glazed in raspberry?

Foodie Byte: Instead of the typical milk and eggs mixture to coat your French toast, why not try a richer, more flavorful combination of vanilla-scented cream and eggs? It will not only improve the flavor, but your French toast will be lighter in texture and have a crunchy amber crust.

Ingredients

1/2 loaf Italian bread, cut into 1 inch thick slices
1/2 stick butter
2 eggs
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract
2 tablespoons sugar
1/4 teaspoon salt
2 cups frozen peaches
1/2 pint fresh raspberries
2 tablespoons raspberry preserves

Preparation

In a large shallow bowl, combine eggs, cream, nutmeg, vanilla, sugar, and salt, and whisk to blend.
In another bowl, combine peaches, raspberries, and raspberry preserves, tossing distribute preserves evenly.
Heat a large skillet at medium heat and melt 2 tablespoons butter. Dip bread slices in egg mixture, coating all sides, and arrange in skillet. Fry three to four slices at a time, flipping once and cooking until golden brown, adding more butter when needed.
Top French toast with peach mixture and serve immediately.

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