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Maybe Too Good for Breakfast: Peach Melba French Toast

They say there’s a holiday for everything. They’re not kidding. Apparently there’s a holiday for Peach Melba, which just happens to be today. Since I could never find a good reason not to celebrate poached peaches with raspberry sauce, my five-year-olds and I decided to make Peach Melba French Toast.

I usually make my French toast with lots of cinnamon and maple syrup, but for this, I wanted the peach and raspberry flavors to really shine through. I omitted the cinnamon and just gave the mixture a dash of nutmeg and a little bit of almond extract.


Peach Melba French Toast

1 cup whole milk
4 eggs
1/4 teaspoon nutmeg
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla extract
8-12 slices good quality white bread
butter for the pan
1 10 ounce bag frozen raspberries, defrosted
3 fresh peaches, sliced or 1 can peach halves, thinly sliced

1. In a shallow dish, whisk together milk, eggs, nutmeg, and extracts. Heat a nonstick skillet over medium low heat. Soak enough bread on each side to fill the skillet. Place a small pan of butter in the skillet and place soaked bread in the butter. Cook until golden brown on both sides. Place in a 200 degree oven on an oven safe plate while the rest of the toast cooks.

2. Set a fine mesh sieve over a bowl, and pour defrosted raspberries into the sieve. Use a rubber spatula to press the raspberries into the mesh to extract all the juices and as much of the pulp as possible. Scrape the bottom of the sieve to get the rest of the pulp. Whisk raspberry pulp with 2 tablespoons confectioner’s sugar. Pour over French toast and top with peach slices.

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