French Toast

INGREDIENTS

• 8 (1/2-inch slices of a robust bread, such as brioche)
• 1 cup of milk
• 2 large eggs
• 1/2 tsp of ground cinnamon
• 1/4 tsp of freshly ground nutmeg
• 1 tsp of vanilla extract
• 1/4 tsp of kosher salt
• 3 Tbsp of butter
• 4 peaches, peeled and sliced
• 1/2 cup of brown sugar
• Freshly grated nutmeg
• 1/2 tsp of cinnamon
• 1 Juice of one lime

Additional Topping:

• fresh raspberries
• powdered sugar
• whipped cream
• maple syrup

For the Cinnamon crumble:

• 1/2 cup of salted butter, melted
• 2/3 cup of brown sugar
• One cup and two tbsp of all-purpose flour
• 1/2 tsp of cinnamon
• A pinch of kosher salt

INSTRUCTIONS

• Prep the Cinnamon Crumble: Melt butter, mix with brown sugar, flour, cinnamon, salt. Spread on a parchment-lined tray, bake at 350° F for 8 min.
• Caramelize peaches: Melt 1 tbsp butter in a pan. Add 2 tbsp brown sugar, sliced peaches, grated nutmeg, and 1/2 tsp cinnamon. Cook until softened. Squeeze fresh lime, cook 30 sec, then remove from heat.
• In a shallow dish, whisk milk, eggs, cinnamon, nutmeg, vanilla extract, and salt.
• Dip bread slices in the mixture for 10 sec/side. Place on a baking sheet for additional soak.
• In a non-stick pan, melt 2 tbsp butter on medium-high heat. Cook 2-3 soaked bread slices for 6 min/side until golden-brown. Repeat with remaining slices. Keep warm on a covered platter.
• Serve: Top each toast with caramelized peaches, Cinnamon Crumble, powdered sugar, whipped cream, raspberries, and a drizzle of maple syrup.

TIPS

1. For bigger batches, preheat oven to 300°F; keep cooked toast warm on a heated baking sheet.
2. Maintain medium-high heat for perfect golden crust and well-cooked interior. Avoid overheating or underheating.