This past Saturday Morgan hosted a girls breakfast at her house...numbers were down with only three of us in attendance. Sad, yes, but then again, that meant more french toast and peach syrup for us. I could probably have ate that meal 3 times a day for a week straight, it was that good! And because I am kind, I won't just taunt you with pictures of it, I will give you the recipe. You're welcome.
For the french toast:
First off it takes "holla!" bread...which I just realized is actually spelled challah...
may or may not have used dictionary.com to figure that one out.
12 [ish] slices of challah bread [it calls for stale bread, but we just toasted it in the oven for a bit]
1 cup milk
2 ripe bananas
1 tbsp brown sugar
2 tsp vanilla
1 1/2 tsp cinnamon
1/4 tsp salt
1/4 cup unsalted butter
In a blender, mix all of your ingredients aside from the bread and butter. Blend until well mixed. Pour the liquid into a shallow baking dish. Place pieces of challah bread into the mixture, flipping so both sides can soak up all the liquid they can [normal french toast making method here people].
We used an electric skillet on medium heat, with the 1/4 cup of butter melted before beginning. Place your soaked challah bread into the skillet for about 3-5 minutes per side.
And wa-la, amazingly delicious french toast. The banana in the batter gives it a really good flavor. Not nearly as egg-y tasting.
For the peach syrup:
4 large peaches [we had both the normal yellow kind and white ones]
3/4 cup sugar
1/2 cup water
First step is to blanch your peaches. Bring a medium saucepan of water to a boil. Prepare an ice-water bath. Place peaches in boiling water for 1 to 2 minutes, remove with a slotted spoon, and transfer to ice-water bath. Remove skin, and cut peaches in half. Remove and discard pits, and slice each half into wedges.
Combine your sugar and water in a small sauce pan and cook covered over medium heat until the sugar is completely dissolved...about 3-4 minutes. Then, uncover, reduce heat to medium low, and cook until sugar turns medium amber, about 15 minutes
Working quickly, remove pan from heat, and stir in peach wedges with a wooden spoon. Return saucepan to heat, and continue cooking, stirring occasionally, until the peaches are soft, about 5 minutes.
Remove peaches and sugar syrup from heat. Transfer half the mixture to a medium bowl, and set aside. Transfer the other half to the bowl of a food processor, and puree until smooth, about 30 seconds. Take your puree and add it back into the non pureed mixture.
Now pour it all over your challah french toast...and your taste buds will explode with the very essence of summer and you will forget about all the work that went into making this.
That's my promise to you.