Monday, September 19, 2005

stuffed cinnamon swirl french toast

3 ripe peaches, peeled, pitted and chopped into ½-inch pieces
¼ cup butter
2 tbs brown sugar
1 tbs peach schnapps (opt)
¼ cup whipping cream
8 slices cinnamon swirl bread
3 large eggs

In a large skillet, over med-low heat, melt ½ of the butter. Stir in brown sugar until it’s dissolved. Add peaches and schnapps. Increase heat to med-high and cook, stirring, for 3 minutes. Stir in 2 tbs of the cream and simmer for 2 more minutes.

Place 4 slices of bread on work surface. Using a slotted spoon, divide 2/3 of the peaches evenly between the slices, leaving a border on all sides. Top with remaining 4 slices of bread and press down gently. Set aside remaining peaches and caramelized syrup.

In a wide, shallow bowl, whisk eggs together with remaining cream. Soak the sandwiches in the egg mixture for 2 minutes per side. Melt 1 tbs butter in a large skillet over medium heat. Fry 2 of the sandwiches on each side until golden. Transfer to a baking sheet and place in a 200-degree oven to keep warm. Repeat. Serve with remaining peaches and caramelized syrup from first step.


Anonymous said...


You are *death* to my figure! My soul loves you though. Just read your toffee crunch cheesecake recipie in eventlife; the article you wrote was as good as the cheesecake will be ^_^

Er, got anything that doesn't cost an arm and a leg to make, though?

darcie said...

I know I know. Making this stuff every week means I'm ever one binge from Weight Watchers' doorstep. But I love it so!

I think it's next week that my chocolate zucchini cake will make it's debut. Better on the budget than the cheesecake for sure. A little kinder on the thighline, too.