Cinnamon Peach French toast drizzled with caramelized rum and peach syrup. This easy recipe is topped with creme fraiche for the ultimate breakfast.
This peach french toast recipe takes breakfast to a whole new level. Its a heavenly combination of cinnamon french toast drizzled with a caramelized rum and peach syrup. If you’re feeling extra chipper in the morning, add a dollop of creme fraiche on top of the toast. Most grocery stores should carry it but, If you can’t find creme fraiche you can always use whipped cream instead. I prefer creme fraiche because it’s neutral flavor does an excellent job of balancing out the sweetness of the peach syrup. Make sure to omit the rum if you’re making this recipe for your children.
Here are some other great breakfast desserts: mini cottage cheese pancakes, dutch baby pancakes.
Ingredients for french toast:
- 6 slices thick French Toasting Bread (white bread works too)
- 5 eggs
- 1/2 cup milk
- 3/4 cup sugar
- 1 tbsp ground cinnamon
For the peach syrup:
- 3/4 cup sugar
- 1/2 cup water
- 2 tbsp rum
- 5 tbsp butter
- 2 ripened peaches
Topping:
- Creme Fraiche (whipped cream works too)
How to make Peach French Toast
1. Whisk together the eggs and milk and set aside.
2. Combine 3/4 cup sugar and 1 tbsp cinnamon with a fork in a shallow dish or plate.
3. Remove the seed from each peach and slice into 8 equal slices.
4. In a pan, add 3/4 cup sugar and 1/2 cup water. Stir just to evenly combine and let it caramelize over medium heat for 8 minutes. Make sure not to stir while the sugar is caramelizing, but instead occasionally lift the pan with one hand and swirl it around to ensure even browning. 
5. Once the sugar has browned, add in the butter and rum. Then stir for about 1 minute on low heat and add in the peaches. Let the peaches soften in the warm syrup for about 3 more minutes.
6. Dip each slice of the bread in the egg mixture and fry on a greased pan over medium heat. Fry the toast until golden brown on each side.
7. Lightly dredge each fried toast in the cinnamon sugar mixture. Then pour your desired amount of the peach syrup over the toast. Add a dollop of Creme Fraiche. If you don’t want to use Creme Fraiche, whipped cream works too.
- 6 slices thick French Toasting Bread white bread works too
- 5 eggs
- 1/2 cup milk
- 3/4 cup sugar
- 1 tbsp ground cinnamon
- For the peach syrup:
- 3/4 cup sugar
- 1/2 cup water
- 2 tbsp rum
- 5 tbsp butter
- 2 ripened peaches
- Topping:
- Creme Fraiche whipped cream works too
- Whisk together the eggs and milk and set aside.
- Combine 3/4 cup sugar and 1 tbsp cinnamon with a fork in a shallow dish or plate.
- Remove the seed from each peach and slice into 8 equal slices.
- In a pan, add 3/4 cup sugar and 1/2 cup water. Stir just to evenly combine and let it caramelize over medium heat for 8 minutes. Make sure not to stir while the sugar is caramelizing, but instead occasionally lift the pan with one hand and swirl it around to ensure even browning.
- Once the sugar has browned, add in the butter and rum. Stir for about 1 minute on low heat and add in the peaches. Let the peaches soften in the warm syrup for about 3 more minutes.
- Dip each slice of the bread in the egg mixture and fry on a greased pan over medium heat. Fry the toast until golden brown on each side.
- Lightly dredge each fried toast in the cinnamon sugar mixture. Then pour your desired amount of the peach syrup over the toast. Add a dollop of Creme Fraiche. If you don't want to use Creme Fraiche, whipped cream works too.
Made this today and it was a huge it with my family! It was super easy to make but looked really fancy. Thank you Simply Homecooked!
Thanks for your feedback Larisa! I love this peach french toast so much, I’ve made it for dessert 😉
It was super good! My 8 yr old son even kissed me saying words of thank you. I guess it’s worth it… never mind all the sugar:) I just wanted to suggest for other people making it, thick bread would be the best, but if you only had thin white bread slices, then make sure you dip it real fast in the egg mixture, otherwise it would be too soggy and eggy.
Dina feel free to remove the last comment. I meant for it to be 5 stars
Julianna that’s so nice to hear! I’m glad your son enjoyed it! 🙂 and thanks for the tip!
Wow, this look absolutely incredible! I can’t wait to give it a try 🙂
Thank you Paula!
After the “adding butter” to caramel should I turn the heat off then add the peach ?!
Or leave the heat on adding the peach for 3 mintues ?!
Hi Khawla, leave the heat on after adding the butter. Let the peaches cook over heat.
Such a delicious and simple dish.I wish i could post the picture i took of the finished dish. 5 Stars all the way. Made this for my Step-Sons 11th birthday breakfast. Man did i gain some brownie, or should I say “Peach” points with this one. Thank you very much for sharing your wonderful recipe.
Ronnie that’s so awesome! I love getting feedback like this. You totally made my day 🙂
HOLD THE PHONE!
Serves 3
3/4 cup sugar in the syrup
3/4 cup sugar in the dredge
THAT’S HALF A CUP OF SUGAR PER SERVING!?!?
(A can of Coke, which is considered incredibly sugary, has about 1/5 cup of sugar. So, imagine having two and a half cans of Coke for breakfast.)
Wowee. That was some sugary dessert breakfast. Yikes!
We definitely needed something to cut that sweet taste, especially the gritty mouth feel of the dredging.
I’m saving the recipe, but eliminating the dredge and adding 1tsp of cinnamon to the syrup instead.
Hello Alan, I think you may have misunderstood the instructions on this recipe.When it mentions dredging the French toast in the cinnamon sugar mixture, that doesn’t mean you need to use all of the sugar. Just dredge and remove the toast. Discard the remaining sugar. Also, for the syrup; you don’t need to pour ALL of the syrup over the toast. Just pour the same amount of syrup as you normally would with any other syrup on pancakes, waffles, or French toast. I hope that clears up some confusion.