Brunch called. She wants you to make this.

If I see challah, there’s about a 98% chance I’m turning it into French toast. It’s simply what it was born to do.

This is the kind of breakfast that makes everyone magically wake up early and wander into the kitchen asking, “Wait… what smells so good?” Thick slices of challah soak up all that custardy goodness, crisp up around the edges, and then get absolutely smothered in warm peaches that have been hanging out with maple syrup and butter. It’s giving cozy. It’s giving brunch. It’s giving “I’ll just have one more bite” approximately seventeen times.

I love serving this when people are staying the weekend because it feels like you really pulled out all the stops, even though it’s surprisingly low effort. Add a hot pot of coffee, a mimosa if the mood is right, and let everyone help themselves. Fair warning, though: if there are leftovers, don’t tell anyone. They’re phenomenal straight from the fridge the next morning… speaking from experience.

Ingredients

For the French toast:

6 slices Challah bread (could sub Brioche or sourdough as well)
1 cup whole milk (I love using Fairlife here, but whatever you have works)
2 large eggs
1 tbsp maple syrup
1 tsp good vanilla extract
1/2 tsp ground cinnamon
pinch of kosher salt
2 tbsp salted butter

For the peaches:

2 ripe peaches, sliced into wedges
1 tbsp salted butter
1.5 tbsp maple syrup
1 tbsp brown sugar
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
pinch of kosher salt
1 tsp fresh lemon juice
1 tsp water at a time, if needed

Method

For the French toast:

In a large shallow bowl, whisk together the milk, eggs, brown sugar, vanilla, cinnamon, and salt until smooth.
Heat a large skillet or griddle over medium heat and melt the butter.
Dip each slice of bread into the custard, allowing it to soak for about 20–30 seconds per side. Let any excess drip off before transferring to the skillet.
Cook for 3–4 minutes per side, or until deeply golden brown and cooked through. Transfer to a wire rack or a 200°F oven while you prepare the peaches.

For the peaches:

Meanwhile, wipe out the same skillet, put over medium heat, and melt remaining butter. Add the peaches and cook for 2–3 minutes until they begin to soften. Stir in the maple syrup, brown sugar, vanilla, cinnamon, and salt.
Note: If peach mixture is thickening too quickly, add in 1 tsp of water at a time to help thin it out.
Continue cooking for another 4–6 minutes, stirring occasionally, until the peaches are tender and the syrup has thickened into a glossy glaze. Remove from the heat and stir in the lemon juice.
To serve, arrange the French toast on a platter or individual plates and generously spoon the warm peach maple topping over each slice. Finish with a dusting of powdered sugar, toasted pecans if you wanted, and an even a dollop of whipped cream, if you really want to go crazy.

Enjoy!

Cortney

Cortney LaCorte

Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings