A Secret Recipe for Breakfast, Brunch or Pudding!
Today I bring to you a rather indulgent breakfast or brunch idea, a recipe for Overnight Fresh Peach & Vanilla French Toast! Now I know to most British readers it seems more like a dessert, but in North America, where this recipe originates from, sweet dessert style breakfast dishes like this are very popular and are very common. Today’s recipe is one I found over at my Secret Recipe Club’s assigned blog, Adventures in all things Food, and is my adapted version of Andrea’s Overnight Peach French Toast #Recipe.
Every month I join in with The Secret Recipe Club, which is an online recipe sharing group; each month, one member is assigned to another member from their group secretly (hence the name). That person selects a recipe (or more) to make and photograph for a blog post. Everyone in the group posts on the same Monday and then gets to see who had their blog and what recipe(s) they chose. It’s a fun experience and a great way to get new followers as well as meet new people too.
My assigned blog as I mentioned before was Adventures in all things Food, and although I finally decided to make the Overnight Peach French Toast #Recipe, there were many more that caught my eye, such as: Brown Butter Blueberry Muffins, Nigella’s Lazy Loaf, Fried Green Tomatoes, Roasted Beets with a Mint Yogurt Sauce and also the tempting sounding Fried Chicken & Biscuit with Red-Eyed Gravy – but, it was Andrea’s overnight French toast with peaches that I decided on in the end, based on the season and the fact I had lots of peaches to use up!
I tried to find out more about Andrea, but she doesn’t have an About Me Page, but I did discover, that she lives on a farm and her husband is a farmer. And, I know that they grow their own peaches, and have a ready supply of eggs, as I do too, so today’s recipe seemed closely linked to Andrea and her life in the USA! I have shared her recipe below, with a few regional tweaks and also some changes in measurements, based on the metric system here in Europe, and as there was only two of us here at the time, I have also made it slightly smaller too.
I used locally produced fresh “flat peaches” also called “doughnut peaches” and fresh free range eggs from my own chickens; the bread I used was golden, buttery brioche and I omitted the nutmeg and the cinnamon, as I wanted the vanilla to shine through the flavours. I hope you will enjoy this recipe as much as we did when I made it, and thank you Andrea for a great idea, and yes I was very British, as we ate this as a pudding (dessert) with lashings of double cream! Karen
Overnight Fresh Peach & Vanilla French Toast
6 to 8 slices of brioche or white bread, cut into cubes
230mls whole fresh milk
5 free range eggs, beaten
50g caster sugar
1 teaspoon vanilla extract
5 to 6 flat peaches, stoned and sliced
50mls (1 small pot) vanilla yogurt mixed with 2 tablespoons milk
1. Scatter the cubed brioche or bread into a oven proof baking dish.
2. Mix the beaten eggs and milk together and then add the sugar and vanilla extract and whisk together.
3. Pout the egg mixture over the brioche or bread and then arrange the peach slices on top.
4. Drizzle the vanilla yogurt and milk mixture over the top, cover in clingfilm, and store in the fridge overnight.
5. The next day or morning when you want to bake it, take it out of the fridge and bring it to room temperature. Pre-heat the oven to 180C/350F/Gas mark 4.
6. Bake the French toast in the pre-heated oven for 40 to 45 minutes, until it has set and is puffed up and is golden brown.
7. Allow it to stand for 5 minuted before serving; if serving as a dessert, then serve with double cream.
More Secret Recipe Club Recipes on Lavender and Lovage: