Peach Stuffed French Toast

When we have guests come to visit us Georgia during the summer, I feel like I need to live up to the expectation that there are rows and rows  of peach trees and fresh peaches - everywhere.  We are the Peach State after all.  I know I've mentioned this on the blog before but it bears repeating; Georgia is followed by both California and South Carolina as the third top peach producing state in the country.  

There's nothing better than a tree ripened, sun kissed peach that's soft, sweet and full of juice but the fact is that I struggle to get great peaches here in Atlanta - even at the height of peach season.  Grocery store peaches are a hit or miss and even the farmers market peaches can be a little mealy sometimes.  I do my best to choose the softest, most sweet smelling, yellow and tender specimens but there are times when my senses fail me and I end up with a batch of duds.  Lately, I been asking people working at the farmers market to select the best peaches for me.  Somehow, I feel like they're more qualified to select ripe fruit than I.  

When I end up with a basket full of rock hard orbs instead of perfectly ripe fruit, I turn them into a peachy dessert.  Baking the peaches into a crisp, cobbler or a pie really helps to mask the fact that the fruit was less than ripe when I bought it.  Drizzling peaches with honey and lime juice and then putting them on the grill can also bring out the sweetness in an underripe peach.  Of course there are peach cakes and cupcakes too.  Oh, and I would be remiss if I didn't mention peach ice cream.  It's amazing what a little added sugar and a few minutes on the stove can do to soften and sweeten a peach.  

I'm adding to my peach recipes this week with a peach stuffed french toast.  What better way to highlight the bounty of summer peaches? 

Peach Stuffed French Toast
1 loaf french bread, cut into 20 slices
1 cup sliced peaches
1/4 cup chopped pecans
6 eggs
1 1/2 cups milk
3 Tablespoons sugar
1 1/4 teaspoons cinnamon
1 teaspoon vanilla
1/4 cup flour
2 Tablespoons brown sugar
2 Tablespoons butter
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Arrange half of the bread slices in a greased baking dish. 

Top with peaches and pecans. 

Place remaining bread slices on top. 

Whisk together eggs, milk, sugar, cinnamon and vanilla. 

Pour egg mixture over bread.  Cover dish and refrigerate overnight. 

Uncover and bake 20 minutes at 400. 

Combine flour and brown sugar.   Cut in butter until crumbly. 

Sprinkle over french toast and bake 5-10 minutes longer. 

Serve with syrup. 

I've lived in Georgia for 13 years and last month I visited my very first peach orchard.  It was everything that I expected.  It was worth the trip for a taste of the homemade peach ice cream alone.  

Give this yummy peach stuffed french toast a try - it make you feel all warm and fuzzy.  (See what I did there?) ;)

Ciao!

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