Best 2 Vanilla French Toast Peaches Apple Butter Recipes

If you're looking for a delectable and indulgent breakfast or brunch recipe, vanilla French toast topped with peaches and apple butter is sure to satisfy your cravings. This classic dish combines the rich flavors of vanilla custard-soaked bread, the sweetness of caramelized peaches, and the tangy richness of apple butter for a truly unforgettable culinary experience. With its perfect balance of flavors and textures, this recipe is a delightful way to start your day or treat yourself to a special weekend brunch.

Check out the recipes below so you can choose the best recipe for yourself!

VANILLA FRENCH TOAST + PEACHES & APPLE BUTTER

VANILLA FRENCH TOAST + PEACHES & APPLE BUTTER image

Categories Breakfast Sauté

Yield 6 6

Number Of Ingredients 13

Ingredients

1/2 c ( 1 stick) butter, room temperature
1/2 teaspoon vanilla extract
1/2 vanilla bean - split lengthwise, divided
6 eggs
1/2 c whipping cream
2 teaspoons packed golden brown sugar
1/1/2 tea vanilla extrac
1 teasp grd cinnamon
1 - 1/lb brioceh or egg brad wtih edns trimmed- 12 slices
3/4 cup apple butter
4 lage peaches halved
warm pur maple syrup
powdered sugar for spinrling

Steps:

place butter and vanilla extract in small bowl. scrape seeds from 1 vanilla bean piece. Whisk to blend. (do ahead- vanilla butter can be made up to 1 week ahead - cover & refrigerate. Place eggs and net 4 ingredients in a large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend. Place bread slices on work surface; spread w/ apple butter. Reserve 1/4 of peach slices for garnish (if preparing slices ahead, slice 1 peach for garnish at the last minute) arrange remaining pieces. Top with remianing bread slices, apple butter side down. Do head: batter and sandwiches can be prepared 2 hrs ahead. over and chill batter. Cover sandwiches and let stand at room temperture. Melt 2 tablespoons vanilla butter in each of 2 heavy large skillets over medium heat. Holding sandwiches togeterh, submerge into batter. Transfer 3 sandwiches to each skillet. Cook until browned and cooked through, about 5 mintues per side. transer to places. Spread thin laer of remaining vanilla butter over each sandwich; ct inhalf diagonaly. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with pwoered sugar and top with whipped cream

VANILLA FRENCH TOAST WITH PEACHES AND APPLE BUTTER

VANILLA FRENCH TOAST WITH PEACHES AND APPLE BUTTER image

Categories Breakfast

Yield 6 Servings

Number Of Ingredients 14

Ingredients

1/2 CUP (1 stick) butter, room temperature
1/2 TSP vanilla extract
1/2 vanilla bean, split lengthwise, divided
6 large eggs
1/2 CUP whipping cream
2 TSPs (packed) golden brown sugar
1 1/2 TSPs vanilla extract
1 TSP ground cinnamon
1 1LB loaf brioche or egg bread, ends trimmed, cut crosswise into 12 slices
3/4 CUP apple butter
4 large peaches, halved, pitted, cut into 1/3-inch-thick slices, divided
warm pure maple syrup
powdered sugar for sprinkling (optional)
whipped cream (optional)

Steps:

Place butter and vanilla extract in small bowl. Scrape in seeds from 1 vanilla bean piece. Whisk to blend. VANILLA BUTTER CAN BE MADE UP TO 1 WEEK AHEAD. Cover and refrigerate. Place eggs and next 4 ingredients in large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend. Place bread slices on work surface; spread with apple butter. Reserve 1/4 of peach slices for garnish. (If preparing the sandwiches ahead, slice 1 peach for garnish at the last minute to prevent browning.) Arrange remaining peach slices over 6 bread slices. Top with remaining bread slices, apple butter side down. BATTER & SANDWICHES CAN BE PREPARED 2 HOURS AHEAD. Cover and chill batter. Cover sandwiches and let stand at room temperature. Melt 2 TBSPs vanilla butter in each of 2 heavy large skillets over medium heat. Holding sandwiches together, submerge into batter. Transfer 3 sandwiches to each skillet. Cook until browned and cooked through, about 5 minutes per side. Transfer to plates. Spread thin layer of remaining vanilla butter over each sandwich; cut in half diagonally. Drizzle with warm maple syrup. Scatter reserve peach slices over; sprinkle with powdered sugar and top with whipped cream if desired.

Tips:

Use thick slices of bread for a more substantial French toast.
If you don't have vanilla extract, you can use 1 teaspoon of vanilla bean paste or 1/2 teaspoon of vanilla powder.
For a richer flavor, use whole milk instead of low-fat or skim milk.
Don't overcrowd the pan when cooking the French toast. This will prevent the slices from cooking evenly.
If you're using frozen peaches, thaw them before using.
Serve the French toast immediately with your favorite toppings, such as butter, syrup, or fruit.

Conclusion:

This vanilla French toast with peaches and apple butter is a delicious and easy breakfast or brunch recipe. The French toast is light and fluffy, and the peaches and apple butter add a sweet and flavorful touch. This recipe is sure to please everyone at your table.

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