Peach and maple syrup french toast
Sauce:
1 cup diced peaches (about 3/4” dice) Hubbard Farms
1/2 cup maple sugar Frontier Farm
1/2 cup water
1 tbsp advieh spice blend Sugar and Spice Farms
French toast:
1 loaf brioche style bread Brazen Baking
4 eggs
1/2 cup whole milk
pinch advieh spice Sugar and Spice Farms
This recipe is kind of special as it was the last breakfast I made my wife before we found her cancer came back. Hubbard Farms peaches are in and as they are fresh picked some are ready at different times. I used up all of the peaches that were on the edge or slightly past and they worked perfectly.
Make a simple syrup which is a 1:1 sugar:water using the maple sugar and water. Once it is completely dissolved then add the peaches. This will significantly make the syrup thinner. Add the advieh and reduce the liquid to the consistency of a warm maple syrup. Dont over reduce this as it will become very stiff, but if you do then you can just add back water. It is actually pretty forgiving.
Olive oil
Beat the egg, mix in the milk (you want about 1:1 ratio) and add the advieh. You do not want a highly spiced mixture, just a little accent. Dip the thick sliced bread (you want it over 1” in thickness) into the egg mixture on both sides. Don’t let it soak too long or the end product will mushy. Add the bread to a heated oiled flat pan or flattop. Cook until browned on one side then flip. Serve after it is cooked through with the peach maple syrup on the top.