Two & A Knife

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

I am SO excited it’s finally September! Other than I have some post this month that im super excited to share with you guys. My fingers has been itching to hit post on so many of them. I love September its the calm before the storm of the holiday season that coming up. I’m sure were all seeing Halloween decorations already in stores by next month we’ll see Christmas stuff hanging up. Once September is over I feel like everyone hits the ground running its such a rapid succession of events till we get a break after New Years. The weather change is generally shifting at this time so its rainier days to help soon bring in the cooler weather. I am absolutely counting the days till the beginning of fall which is the end of this month. From the cooler weather, the produce change, heartier stews and meals. Im actually really tired of the light summer cooking. Give me some cold weather and some clam chowder! But to kick off the start of a great month lets start off with a great breakfast. This peaches and cream French toast is warm, sweet, inviting and satisfying. The cinnamon sugar coated challah has a nice chew and crunch. The warm peaches offer the ultimate comfort for a slightly cool less humid morning. Try this out, I’m sure you’ll love it and let me know what you think!

Ingredients

• 6- 1/2inch slices challah bread, dried
• 1/2c half and half
• 1.5Tb vanilla
• 3 eggs
• 4Tb turbinado sugar
• 1Tb cinnamon
• 1/8tsp nutmeg
• 3 Peaches, cored and sliced
• 1.5c heavy cream
• 1Tb vanilla
• 2Tb white sugar
• 4Tb butter

Directions

• To make batter for French toast combine half and half, 1.5Tb vanilla extract, 3 eggs.
• Soak challah bread in egg mixture for 30 minute minimum and flip every couple minutes to coat evenly on each side.
• In a sauce pan combine heavy cream, vanilla and white sugar bring to a soft boil and reduce to simmer till reduced by half. Stirring occasionally.
• Combine turbinado sugar, cinnamon and nutmeg. Before cooking French toast coat both sides of each piece lightly with sugar mixture and place in buttered pan to fry.
• Cook on medium heat for 4 minutes till golden brown. Lower heat if necessary so toast doesn’t burn.
• Once all the French toast is done. Toss in sliced peaches ( if pan is dry add in extra tablespoon of butter) to pick up all caramelized sugar at the bottom. Stir heavy cream.
• Plate French toast, top with peaches and drizzle with cream glaze. Enjoy!