There is a fabulous little farmer’s market no more than 5 minutes from our house, and they have had the most delicious “free stone” peaches lately. For those of you who don’t know (because I know I didn’t before one of the vendors explained it to me), free stone peaches are a type where you can easily separate the flesh from the pit.
I had some peaches that needed to be used up, and I also had a nice loaf of cranberry walnut challah bread (also from the farmer’s market), so I decided to whip up a quick brunch for the husband and myself. Quick and easy are even more important now, as we welcomed the newest addition to the family a couple of weeks ago…a sweet baby girl!
- 6 thick slices bread
- 2 eggs
- 2/3 cup milk
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
1. Beat together egg, milk, salt, desired spices and vanilla.
2. Heat a lightly oiled griddle of skillet over medium-high flame.
3. Dunk each slice of bread in egg mixture, soaking both sides.
4. Place in pan, and cook on both sides until golden. Serve hot.
Peach Topping Recipe: my own simple creation
- 2 medium sized peaches, peeled and thinly sliced
- 1 teaspoon vanilla
- 1/4 teaspoon cinammon
- 1/4 cup brown sugar (I’m guesstimating this a bit, as I didn’t measure it exactly)
1. Place all of the ingredients in a small saucepan over medium heat.
2. Stir to incorporate, and reduce heat to low once it starts bubbling and the sugar has liquified.
I started the peach topping first, and turned it down so it just remained warm while the french toast was cooking. This was a delicious brunch recipe, and a great way to utilize my farmer’s market finds!