For Christmas breakfast, we’ve been preparing this French toast for 24 years! It was originating from the East Coast. Reduce the milk if you prefer a firmer French toast.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs 15 mins |
| Total Time: | 3 hrs 40 mins |
| Servings: | 4 |
Ingredients
- 4 medium fresh peaches, or as needed
- ⅓ cup white sugar, or to taste
- ¼ cup water
- 1 ½ cups heavy cream
Instructions
- Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
- Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from the heat and pour mixture into a bowl to cool, 15 to 20 minutes.
- Use a slotted spoon to transfer peaches to a large bowl. Discard simple syrup or reserve for another use. Pour in heavy cream and stir to combine. Divide mixture between six serving glasses or bowls, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.
- If your peaches are very sweet, you can skip the simple syrup step.
- My attempt at a cooked-cream version didn’t turn out as well as the classic, but feel free to try it anyway. After Step 2, simmer heavy cream with 1/4 cup white sugar until slightly thickened, about 3 minutes. Remove from the heat and stir in 2 teaspoons lemon juice, then let cool slightly. Transfer peaches into serving glasses using a slotted spoon, then pour the warm cream on top. Cover glasses with plastic wrap and refrigerate until completely chilled. Pour leftover peach syrup into a saucepan and simmer until reduced by about half, 3 to 5 minutes. Let cool briefly before spooning onto each serving.
- Nutrition data for this recipe includes the full amount of simple syrup. The actual amount consumed will vary.
Reviews
Very good instructions, easy to follow. I used Coco Whip and it turned out delicious.
Very yummy, my friends loved it and asked for the recipe
Delicious! I didn’t want to wait the 3 hours to try it.
Easy and delicious!
Outstanding taste and simplicity. You might want to change the wording in step one regarding the halving and slicing of the peaches. While this wording probably works fine for freestone peaches, earlier varieties of cling or cling stone peaches require a little bit different technique.
Would add more peaches next time
delicious & easy
So so easy! The hardest part was waiting for it to cool in the fridge. I separated a small part of the peaches & cream into a ramekin and put it into the fridge so I could test it early. I left the rest to chill overnight. 🙂 I also discovered that a little bit of cinnamon adds so much to the flavor. I agree with Chef John that this dish doesn’t want for sweetness, but go ahead and sprinkle some cinnamon on top! I think any more sugar or vanilla flavoring would be too much. This dish is heavenly as it is.