I enjoy the weirdest things in life. The smell of black coffee, corgi puppies, and the way a Junior Mint sounds when you break it in half, just to name a few. (p.s if you’ve never broken a York Mint patty and don’t know what I’m talking about, go do it. Now. It’s a game-changer.)
I find that if you take pleasure in the little things, it gives you a much more positive outlook of life because there’s just so much more to look forward to! People might not always understand why you get so excited when you see Justin’s peanut butter, but hey, as long you’re happy right? And I think this french toast could easily be added to your list of little reasons to be happy! While physically tiny, it’s anything but small flavor-wise. Soaked in traditional cinnamony egg wash, fried to perfection, and topped with warm grilled peaches, it’ll turn your breakfast world upside down. Plus, it’s mini, and mini servings means you can eat more without feeling bad. Which is always, always a plus. MINI FRENCH TOAST WITH GRILLED PEACHES
1 13 oz French baguette (or around that size)
3 large eggs
1/2 cup of half-and-half
1/2 milk (I used 2%)
1/2 teaspoon of ground cinnamon
1-2 tablespoons of butter for greasing the pan
2 yellow nectarines
1 tablespoon brown sugar
1 teaspoon cinnamon sugar
1. Let bread stale for two days before cooking, this will ensure a non-soggy French toast. Slice into 1-1.5 inch slices
2. Mix eggs, half-and-half, milk, and cinnamon together a bowl until well combined.
3. Soak the bread slices in the mixture for about 2 minutes each. Meanwhile, heat up the frying pan at medium heat and melt butter.
4. Cook bread on frying pan until golden brown, about 3 minutes on each side.
1. Dice nectarines into small pieces. Heat the grill pan at medium heat and melt butter.
2. Add peaches and allow to cook until golden brown and cooked through. You want to be able to see a bit of the grill marks on the peaches.
3. Add the brown sugar and cinnamon sugar. Sautee until the sugars are well incorporated.
4. Top the French toast slices while still warm. Serve with maple syrup and enjoy!