Inspired by Ellie Kreiger’s Peach French Toast, here’s my version where I add a little bit of coconut milk and vanilla essence for added flavor. I used French bread instead of wheat, and baked it in a round cake pan, sliced into wedges, and served with a generous dusting of confectioner’s sugar – a truly delicious Sunday breakfast!
6-8 thick French Bread slices – edges removed
3 whole eggs
1 cup low fat milk
1/2 cup coconut milk
1 tspn vanilla extract
4-3 peaches – sliced
4 tbsp sugar (omit if using peaches in syrup)
3 tbsp brown sugar
1/4 tsp nutmeg (optional)
1/2 cup walnuts – ground
Spray a 9″ baking pan with cooking spray. Preheat oven to 350 deg F.
Cut the bread into small pieces and arrange in a single layer onto the baking pan.
Whisk together the eggs, milk, coconut milk and vanilla essence. Pour the egg mixture over the bread in the pan.
In a medium bowl, toss peaches with the regular sugar and nutmeg and allow them to soak it up(about 10 mins). In another bowl, mix the walnut powder, brown sugar, flour and butter.
Scatter the peach slices evenly on top of the bread. Sprinkle some Streusel over the top. Bake for about 20-25 mins, until the bread looks cooked, and the top becomes light golden in color.
Allow the baked toast to cool for 5 mins. Then slice into wedges. Serve the Baked Peach French Toast with a dusting of powdered sugar, or some plain old maple syrup!