Thick, custardy French toast topped with warm brown sugar peaches cooked right alongside it on the Blackstone griddle.
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6
15 minutes
Thick, custardy French toast topped with warm brown sugar peaches cooked right alongside it on the Blackstone griddle.
Author:Matt Hussey
4 large eggs
¾ cup heavy whipping cream
1 tsp ground cinnamon, divided
2 pinches kosher salt, divided
1 tsp vanilla extract
6 thick slices Texas toast or Hawaiian bread
2 tbsp butter, divided, plus more as needed for the griddle
¼ cup packed brown sugar
Juice of ½ large lemon, about 2 tbsp
1 tbsp honey
Maple syrup, for serving (optional)
Whipped cream, for serving (optional)
Preheat your Blackstone griddle to low heat, around 280°F (138°C). Keep one section slightly cooler for cooking the peaches.
Slice the peaches and set them aside.
In a mixing bowl, whisk together the eggs, heavy cream, ½ teaspoon cinnamon, one pinch of salt, and vanilla until smooth.
Melt 1 tablespoon of butter on the griddle. Dip each slice of bread into the egg mixture, lightly pressing so it absorbs the custard. Let the excess drip off, then place the bread on the griddle.
On the cooler section of the griddle, melt the remaining tablespoon of butter. Add the peaches, brown sugar, remaining ½ teaspoon cinnamon, lemon juice, remaining pinch of salt, and honey.
Cook the peaches for 6–10 minutes, stirring occasionally, until softened but still slightly firm and the juices have thickened into a syrup.
Cook the French toast for 3–4 minutes on the first side, or until golden brown. Flip and cook for another 2–4 minutes, until golden and warmed through.
Transfer the French toast to serving plates and spoon the warm peaches and syrup over the top.
Finish with maple syrup and whipped cream, if desired, and serve immediately.
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