Monday, April 24, 2017

Hurry Up French Toast

A few months ago, I saw a recipe for French toast made with challah and peaches. It was an overnight recipe but different in that the challah was sliced about 3/4 of the way through and peaches were inserted between the slices. Then it baked like a loaf.

Of course, I can't find it. I was about to give it a try on my own but started thinking about baking versus cooking in oil. Doesn't the oil give it a little something special? And then I wondered, where does make ahead French toast that is baked cross the line into bread pudding?

While I did want to make it ahead of time, I decided I really wanted to cook it in a skillet with oil.

And while that's not anything new, I decided it's not such a bad idea. How many times have you had to throw together a quick breakfast so someone could get on the road? Or because your household was in a hurry that morning? While French toast isn't the most time consuming thing, by doing some of it the night before, I was ready to hit the stove as soon as I had my first cup of tea in hand in the morning.

There's nothing tricky about this, except to keep an eye on the pan and make sure your heat isn't too high. I had bought frozen peaches for the recipe I couldn't find, so I made them half-way the night before, too. An easy breakfast treat!

Hurry Up French Toast

1 loaf of challah
3 eggs
1 cup half and half
1/2 teaspoon cinnamon
vegetable oil

The night before:

Slice the challah in 3/4 to 1-inch thick slices. In a bowl, whisk together the eggs, half and half, and cinnamon. Lay the slices in a shallow pan, just big enough to accommodate them. Pour the egg mixture over the bread. Be sure everything is covered. In a few minutes, most of the liquid should be soaked up. Cover and refrigerate.

In the morning:

Pour vegetable oil into a pan at medium heat. When hot, lay slices in pan and cook about 2-3 minutes on each side. Keep an eye on them in case you need to lower the heat. Top with peaches or maple syrup, or both!

Peaches for Hurry Up French Toast

1 bag thawed frozen peaches
1/3 cup sugar
1/2 -2/3 cup water

The night before:

Swirl everything together in a pot. Cover and refrigerate.

In the morning:

Pop the pot on high heat and bring to a boil. Simmer until ready to serve.

Store in the fridge the night before.

The peaches are already in the pot, just waiting for you to warm them up.

In the morning, they're ready to go into the pan.

Without peaches. They're just as good with maple syrup!

And look at this! You can also make it a dessert. One slice of French toast, topped with ice cream, topped with peaches and fresh blueberries. Yum!


  1. I did a baked french toast one time..and really liked it...using peaches is great!

  2. Yum! And a very creative remix of the remembered recipe.

  3. I adore Challah and miss it a ton, now that I'm gluten-free, but I can always make this recipe with my GF bread. Yum with the peaches! So pretty. ~ Daryl

  4. OMG - the picture with the ice cream looks amazing!!!!

  5. I love this Krista! I'll make the next time we're having brunch. Thanks!

  6. I love your creativity. You ladies are the best.
    This looks and sounds delightful.