It's peach season!
I stopped by a local fruit stand and bought a bag. Oh man, are they ever good. Utah peaches may just be the best in the world. Before
This French toast recipe was a favorite from our bed & breakfast days. We loved the recipe because the ratio of "Ooohs!" and "Aaaahs!" to the amount of actual work that went into it was very good. It's really easy. And then one day, Katie discovered that our cinnamon cream syrup makes the French toast really divine. We've tried the recipe with other kinds of fruit, too. Blueberries are especially nice.
Give this a try. It's great for breakfast, lunch or dinner—not necessarily in the same day. (But hey, I could be tempted.)
Or, a late night snack!
Peaches and Cream Cheese French Toast
- 1 large loaf of French toast (day old is best)
- 1 8-oz. pkg. cream cheese
- 2 cups peaches, fresh or canned*
- 12 eggs
- 2 cups milk
- ⅓ cup maples syrup
Serve with maple syrup or cinnamon cream syrup.
*Blueberries combined with the peaches or by themselves work very well in this recipe.