Caramelized Peach French Toast with Cinnamon Crumble

Ingredients

For the French Toast:

• 8 slices (½-inch thick) brioche bread (or other robust bread)
• 1 cup milk
• 2 large eggs
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly ground nutmeg
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• 3 tablespoons unsalted butter, divided

For the Cinnamon Crumble:

• ½ cup salted butter, melted
• ⅔ cup packed brown sugar
• 1 cup plus 2 tablespoons all-purpose flour
• ½ teaspoon ground cinnamon
• Pinch of kosher salt

For the Caramelized Peaches:

• 1 tablespoon unsalted butter
• 2 tablespoons brown sugar (from the ½ cup listed in main ingredients)
• 4 ripe peaches, peeled and sliced
• Freshly grated nutmeg (about ¼ teaspoon)
• ½ teaspoon ground cinnamon
• Juice of 1 lime

For Topping:

• Fresh raspberries
• Powdered sugar, for dusting
• Whipped cream
• Maple syrup, for drizzling

Instructions

1. Make the Cinnamon Crumble Preheat your oven to 350°F (175°C). In a medium bowl, combine the melted butter, brown sugar, flour, cinnamon, and a pinch of salt. Mix until it comes together into a crumbly mixture that looks like wet sand. Spread the mixture in an even layer on a parchment-lined baking sheet, breaking it into small clumps as you spread. Bake for 8 minutes until golden brown and fragrant. Remove from the oven and let cool completely on the pan. It will crisp up as it cools. Break into smaller pieces and set aside.
2. Caramelize the Peaches In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add 2 tablespoons of brown sugar and stir until it starts to melt and bubble. Add the sliced peaches, freshly grated nutmeg, and ½ teaspoon cinnamon. Toss everything together and cook for 4-5 minutes, stirring occasionally, until the peaches are softened and caramelized in a gorgeous glossy sauce. Squeeze the juice of one lime over the peaches and cook for another 30 seconds to let the lime juice meld with the caramel. Remove from heat and set aside, keeping warm.
3. Make the Custard Mixture In a shallow dish (a pie plate or wide bowl works great), whisk together the milk, eggs, ground cinnamon, freshly ground nutmeg, vanilla extract, and kosher salt until completely smooth and well combined.
4. Soak the Bread Working with a few slices at a time, dip each slice of brioche into the custard mixture for about 10 seconds per side. You want the bread to be well-soaked but not falling apart. Transfer the soaked slices to a baking sheet where they can sit for a minute or two to absorb even more custard. This double-soak method ensures every bite is custardy and delicious!
5. Cook the French Toast In a large non-stick skillet or griddle, melt 1 tablespoon of butter over medium-high heat. Once the butter is melted and foaming, add 2-3 soaked bread slices (don't overcrowd the pan). Cook for about 6 minutes per side until deep golden brown and crispy on the outside. The French toast should release easily from the pan when it's ready to flip. Transfer cooked slices to a covered platter to keep warm. Repeat with the remaining butter and bread slices, adding more butter to the pan as needed between batches.
6. Plate and Serve Place 2 slices of French toast on each serving plate. Top each serving generously with the warm caramelized peaches and their syrup. Sprinkle a handful of the cinnamon crumble over the top. Dust with powdered sugar using a fine-mesh sieve. Add a generous dollop of whipped cream. Scatter fresh raspberries all around. Finish with a drizzle of maple syrup over everything. Serve immediately while hot!