Cinnamon French Toast with Caramelized Peaches

Serves 4

Ingredients:

For the Caramelized Peaches:

1/2 cup/100 g sugar
3 tablespoons/45 g butter
2 peaches, pitted, each cut into 8 wedges

For the French Toast:

6 large eggs
Four 1/2-inch-/about 1-cm-thick slices brioche bread
2 tablespoons/30 g butter
1/4 cup/50 sugar
2 teaspoons/5 g ground cinnamon
1/3 cup/80 g crème fraîche

Method:

To prepare the caramelized peaches:

Place a large sauté pan over medium heat. Sprinkle the sugar evenly over the pan and cook without stirring for about 5 minutes or until the sugar melts and slowly begins to caramelize.

Add the peaches and butter and sauté for 2 to 5 minutes depending on the ripeness of the peaches or until the caramel melts and the peaches are just heated through and tender.

To prepare the French toast:

Using a fork, beat the eggs in a 13x9-inch/33x23-cm baking dish to blend. Place the slices of brioche in the eggs. Let stand for 5 minutes or until the eggs are absorbed, turning the brioche slices once.

Melt the butter on a heavy large griddle pan over medium heat. Add the brioche slices to the hot pan and cook for about 2 minutes per side or until golden brown on the outside and heated through.

Meanwhile, stir the sugar and cinnamon on a large plate or pie dish. Transfer the French toast to a cutting board and cut the French toast diagonally in half.  Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely.

Divide the French toast among 4 serving plates. Spoon the peaches over the French toast, and drizzle the caramel sauce from the pan over the peaches and around the French toast. Spoon a dollop of crème fraîche atop each and serve immediately.