Carolina peachesand cream french toast recipe
Carolina Peaches>and Cream French Toast recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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- 1 loaf French bread, sliced 3/4-inch diagonally
- 6 eggs
- 2 cups light cream
- 1/4 cup peach preserves
- 1 teaspoon nutmeg
- 2 teaspoons peach extract
- Warm Peach Sauce:
- 1-1/3 cup sugar
- 2 Tablespoons cornstarch
- pinch salt
- zest of 1 lemon
- 1 teaspoon peach extract
- 4 cups freshly sliced peaches
- 1-1/3 cup water
Spray 9 x 13-inch pan with non-stick cooking spray. Beat eggs, cream, peach preserves, and nutmeg until well blended. Pour over bread, turning to coat both sides of bread evenly. Cover and refrigerate overnight. Grill in butter until golden brown. Serve with warm peach sauce.
Warm Peach Sauce: In a saucepan, combine sugar, cornstarch, water, salt, zest, and peach extract. Cook until thickened, then add peaches. Bring to a boil again. Ready to serve over French toast.
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