French Toast With Peach Maple Sauce

Ok, so this isn’t the very first blended meal.   I’ve already had spaghetti, a burrito, oatmeal, borsht, and butternut squash soup.   But we have plenty of time to talk about those things.   The jaw is broken in three places!  So we’ll be having fun on this cooking blog for a bit over 6 weeks.

More importantly, the peach tree in my yard is going crazy.  I already picked a fruit crate of peaches last week and it’s dropping about a half dozen peaches daily.   Must. Eat. Peaches.

Last night I was at the local giant megabrand grocery store buying all the organic liquids that were on sale and while I was there grabbed a loaf of french bread.  My sweetheart loves french toast.   While she’s been dealing with bike wreck boyfriend, her tiny dog also is getting spayed and a couple of teeth yanked out.  Obviously a stressful week for her, so I figured french toast time.

So.  (as will always be the case: Measurements are approximate)

  • 8 small to medium peaches
  • 5 eggs
  • 2 tablespoons heavy whipping cream
  • 3 cups milk (split into 1 1/2 cup portions)
  • 5 thickly sliced pieces of bread
  • 3 tablespoons maple syrup
  • juice from one large lemon
  • cinnamon
  • a few pinches of vanilla sugar (sugar infused with vanilla beans)
  • a few dashes of sea salt
  • butter

First the syrup:

Peel the peaches.   You don’t have to, but I live in West Oakland near the highway and the peaches are covered in it.   They also taste a little bitter to me.    Drop the peach fruit into the blender.  Add lemon juice.  Add maple syrup.  Blend.  Pour out of the blender so your sweetheart can have some on their breakfast.

If you’ve never made french toast, I’m sorry.  It’s easy and delicious and your partner will love you.   And if your mouth is broken it’s a great way to get a bunch of eggs and milk in your belly.

Mix 1 1/2 cups of milk, heavy whipping cream, eggs, sugar, cinnamon, salt in a bowl with a flat bottom.  A large frying pan works if you don’t have a flat bottomed bowl.  Whisk it all together.  Soak the bread strategically.  Take the piece that was just soaking and put it on the top of the dry pile.  Once all the bread is goopy and soggy, get your cast iron pretty hot.  Spread butter liberally on the frying pan and put bread on until it is crispy brown on both sides.

Remove prepared slices and a couple to your breakfast companion with the syrup.  Once they’ve helped themselves to the peach sauce drop the remaining french toast and all the syrup along with that last 1 1/2 cup of milk into the blender.   Blend.   Should make breakfast for a few days.


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