Peach French Toast with Stovetop Streusel

Smothered in gooey honeyed-peaches topped with crunchy, sugary streusel…this beautiful French toast dish is worth using two pans!

Ingredients 

1. 3 large peaches, firm
2. 5-6 Tbsp honey 
3. 4 1/2 Tbsp salted butter

1. French baguette (12.5 ounces)
2. 6 eggs (3 eggs; 3 yolks) 
3. 1 cup half and half
4. 3/4 tsp cinnamon
5. 1 Tbsp vanilla 
6. Unsalted butter for pan 

1. 3 Tbsp salted butter, softened to room temperature
2. ¼ cup plus 2 Tbsp dark brown sugar, packed
3. 2 Tbsp plus 2 tsp whole wheat pastry flour (you can substitute regular flour)
4. ¼ c old fashioned oats
5. ½ tsp cinnamon

Maple syrup to serve

Tools & Timing

1. 2 medium frying pans 
2. Spatula
3. Pie plate or baking dish
4. Three prep bowls (one should be wide and glass)
5. This whole process takes about 20 minutes!

Prep

1. Slice baguette into 3/4 in slices
2. Blend ingredients for dipping toast (eggs, yolks, half and half, cinnamon, vanilla) in pie or baking dish
3. Wash, pit, and slice peaches into 1/2 in wedges. In prep bowl, toss the wedges in about 3 Tbsp honey. 

Make streusel 

1. In prep bowl, combine all ingredients except butter
2. Using your fingers, squish butter into dry ingredients until all butter is blended and crumbles form 

When ready to bake

Begin to soak toast:

1. Place slices of baguette into baking dish to soak. Soak each side for 3 minutes. Once you flip your first slices, move on to cooking your streusel. 

Cook the streusel: 

1. In a medium pan, cook streusel over medium-low heat for about 5 minutes, flipping every minute or so.
2. As streusel is browning, begin to cook your French toast: over medium heat, melt butter in second pan. Place slices of baguette into pan. Cook on each side for 3-4 minutes (you’re watching two pans now). 
3. Once the streusel is cooked (after about 5 minutes), transfer it to a wide, glass bowl (you want it to be in one layer) and begin  to caramelize your peaches using the same pan. The streusel may clump together; this is ok, since you’ll crumble it back into pieces before serving. *If you need to cook the rest of your toast, do it before you caramelized the peaches! 

Caramelized the peaches: 

1. Melt 1 and ½ tbsp salted butter in streusel pan over medium-high heat.
2. Place honeyed peaches in the pan in one layer.
3. Cook for 2 minutes on first side. After the first 2 minutes, flip the peaches, drizzle with another 2 Tbsp of honey, and continue to cook for an additional 2 minutes.
4. (Peaches are done when they are caramelized and slightly reduced – they’ll be a pretty golden color and will have cooked down a little – this makes a yummy, buttery honey peach spread for your toast!) 

Assemble 

1. Plate the toast
2. Place peaches on toast (and make sure you get the honeyed, gooey butter from the bottom of the peach pan onto your toast – YUM!)
3. Crumble streusel into bits on top
4. Drizzle with syrup
5. Serve and enjoy!