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Hello, foodies…

When we first started brainstorming recipes for our “Month of Meatless Meals,” I was picturing all savory recipes, because I think “dinner” when you say the word "meal." But just then, one of my team members said, “French toast!” And then I said, “peaches!” And together, like we had rehearsed it, everyone yelled, “Peaches and Cream French Toast!” Well, our collaborative idea turned into one of the most delicious breakfasts we’ve ever made and it’s our recipe this Sunday on In the Kitchen with David. But I wanted to share this recipe now…tomorrow’s Saturday. Sounds like the perfect day for Peaches and Cream French Toast!

Peaches and Cream French Toast
Serves 6

Ingredients:

Sauce:

• 1 lb fresh or frozen peach slices


• 2 Tbsp water


• 1/4 cup sugar


• 1/4 cup apricot jam


• 1/2 cup heavy cream

French toast:

• 4 eggs


• 1 Tbsp white sugar


• 1 tsp vanilla extract


• 1-1/4 cup milk


• 8 thick bread slices (like Texas toast)


• 4 Tbsp unsalted butter, for cooking

Preparation:

1. To prepare the sauce, place the peaches, water, sugar, and apricot jam into a 3-qt saucepan. Cook the mixture over medium heat until most of the liquid has evaporated and the peaches are tender. Add the cream, bring the mixture to a boil, then reduce the heat to medium-low and cook for 6 more minutes. Remove the pan from the heat and let the sauce cool for 10 minutes.


2. To prepare the French toast, whisk together the eggs, sugar, vanilla, and milk in a medium-size mixing bowl. Set aside.


3. Soak the bread slices, 2 at a time, in the egg mixture until saturated, about 20 seconds on each side. Over medium-low heat, melt 1 Tbsp of butter on a griddle or frying pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 3–4 minutes per side. Repeat until all the bread slices are cooked.


4. Meanwhile, place half of the sauce mixture into a blender and process until smooth. Pour the blended mixture back into the saucepan and stir to combine. Serve the sauce on top of the French toast. Garnish with whipped cream and fresh peach slices, if desired.

This recipe is prepared with the Cook's Essentials® Color Smart 11-Piece Aluminum Nonstick Cookware Set (K36181).

Go to David's Recipe Item Page for the full list of items that has been used in David's recipes.

The only thing I don’t love about peaches is peeling and pitting them. It can be a messy, messy chore. But, that was before I saw this video from our friends at America’s Test Kitchen. Now, I just feel ridiculously silly for not just asking those chefs for their advice sooner!!

And now, it’s time to get…Happy! We’ve had some truly incredible chefs and foodies on In  the Kitchen with David in the past year…Michael Symon, Carla Hall, the Cake Boss Buddy Valastro, Daphne Oz, Emeril Lagasse, Ree Drummond, and so many more. Not only did I have the pleasure of meeting and getting to know them, but I got to taste their food, which, not surprisingly, sparked a Happy Dance or two! Well, the ITKWD team took those moments and created a second “Happy Dance” video and it’s terrific. A big thank you goes to Rich, Wes, Jonathan, Tovi, and the whole team for getting this video together. And, thanks to all of you for dancing along with me.

Keep it flavorful!
—David