Cinnamon French Toast with Caramelized Peaches and Crème Fraiche
For the Caramelized Peaches:
1/2 cup sugar
3 tablespoons butter
2 peaches, pitted, each cut into 8 wedges
For the French Toast:
6 large eggs
Four 1/2-inch slices brioche bread, or other thick bread
2 tablespoons butter
1/4 cup sugar
2 teaspoons ground cinnamon
1/3 cup crème fraîche
To prepare the caramelized peaches:
Place a large sauté pan over medium heat. Sprinkle the sugar evenly over the pan and cook without stirring for about 5 minutes or until the sugar melts and slowly begins to caramelize (Kate note: this did not really work me. I simply added butter to the pan, allowed it to heat up, added the peaches and sugar, and allowed them to cook slowly until they were covered in nice, rich, sugary goodness). Add the peaches and butter and sauté for 2 to 5 minutes depending on the ripeness of the peaches or until the caramel melts and the peaches are just heated through and tender.
To prepare the French toast:
Using a fork, beat the eggs in a 13x9-inch baking dish to blend. Place the slices of brioche in the eggs. Let stand for 5 minutes or until the eggs are absorbed, turning the brioche slices once.
Melt the butter on a heavy large griddle pan over medium heat. Add the brioche slices to the hot pan and cook for about 2 minutes per side or until golden brown on the outside and heated through.
Meanwhile, stir the sugar and cinnamon on a large plate or pie dish. Transfer the French toast to a cutting board and cut the French toast diagonally in half. Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely.
Divide the French toast among 4 serving plates. Spoon the peaches over the French toast, and drizzle the caramel sauce from the pan over the peaches and around the French toast. Spoon a dollop of crème fraîche atop each and serve immediately.