Best Vanilla French Toast Peaches Apple Butter Recipes

Vanilla French Toast With Peaches and Apple Butter image

Provided by swissms

Categories Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup butter, room temperature
1/2 teaspoon vanilla extract
1/2 vanilla bean, split lengthwise, divided
6 large eggs
1/2 cup whipping cream
2 teaspoons packed golden brown sugar
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 lb loaf brioche bread or 1 lb egg bread, ends trimmed, cut crosswise into 12 slices
3/4 cup apple butter
4 large peaches, halved, pitted, cut into 1/3-inch thick slices, divided
warm pure maple syrup
powdered sugar, for sprinkling (optional)
whipped cream (optional)

Steps:

Vanilla Butter:.
Place butter and vanilla extract in small bowl. Scrape seeds from one vanilla bean piece. Whisk to blend. (Can be made up to 1 week ahead. Cover and refrigerate.).
French Toast:.
Place eggs and next 4 ingredients in large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend.
Place bread slices on work surface; spread with apple butter. Reserve 1/4 of peach slices for garnish. Arrange remaining peach slices over 6 bread slices. Top with remaining bread slices, apple butter side down.
Melt 2 tablespoons vanilla butter in heavy large skillet. Transfer 3 sandwiches to skillet. Cook until brown and cooked through, about 5 minutes per slide. Transfer to plates. Repeat with remaining 3 sandwiches.
Spread thin layer of remaining vanilla butter over each sandwich; cut in half diagonally. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with powdered sugar and top with whipped cream if desired.

Nutrition Facts : Calories 886.2, Fat 31, SaturatedFat 16.7, Cholesterol 253.8, Sodium 1095, Carbohydrate 125.4, Fiber 6.6, Sugar 28.5, Protein 28.1

VANILLA FRENCH TOAST + PEACHES & APPLE BUTTER image

Yield 6 6

Number Of Ingredients 13

1/2 c ( 1 stick) butter, room temperature
1/2 teaspoon vanilla extract
1/2 vanilla bean - split lengthwise, divided
6 eggs
1/2 c whipping cream
2 teaspoons packed golden brown sugar
1/1/2 tea vanilla extrac
1 teasp grd cinnamon
1 - 1/lb brioceh or egg brad wtih edns trimmed- 12 slices
3/4 cup apple butter
4 lage peaches halved
warm pur maple syrup
powdered sugar for spinrling

Steps:

place butter and vanilla extract in small bowl. scrape seeds from 1 vanilla bean piece. Whisk to blend. (do ahead- vanilla butter can be made up to 1 week ahead - cover & refrigerate. Place eggs and net 4 ingredients in a large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend. Place bread slices on work surface; spread w/ apple butter. Reserve 1/4 of peach slices for garnish (if preparing slices ahead, slice 1 peach for garnish at the last minute) arrange remaining pieces. Top with remianing bread slices, apple butter side down. Do head: batter and sandwiches can be prepared 2 hrs ahead. over and chill batter. Cover sandwiches and let stand at room temperture. Melt 2 tablespoons vanilla butter in each of 2 heavy large skillets over medium heat. Holding sandwiches togeterh, submerge into batter. Transfer 3 sandwiches to each skillet. Cook until browned and cooked through, about 5 mintues per side. transer to places. Spread thin laer of remaining vanilla butter over each sandwich; ct inhalf diagonaly. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with pwoered sugar and top with whipped cream

VANILLA FRENCH TOAST SANDWICHES WITH PEACHES AND APPLE BUTTER image

Yield 6 servings

Number Of Ingredients 14

1/2 cup (1 stick) butter, room temperature
1/2 t vanilla extract
1/2 vanilla bean, split lengthwise, divided
6 large eggs
1/2 c whipping cream
2 t (packed) golden brown sugar
1 1/2 t vanilla extract
1 t ground cinnamon
One 1-pound loaf brioche or egg bread, ends trimmed, cut crosswise into 12 slices
3/4 c apple butter
4 large peaches, halved, pitted, cut into 1/3-inch thick slices, divided
Warm pure maple syrup
Powdered sugar for sprinkling
Whipped cream (optional)

Steps:

Place butter and vanilla extract in small bowl. Scrape in seeds from 1 vanilla bean piece. Whisk to blend. Do ahead: vanilla butter can be made up to one week ahead. Cover and refrigerate. Place eggs and next four ingredients in large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend. Place bread slices on work surface; spread with apple butter. Reserve 1/4 of peach slices for garnish. (If preparing the sandwichies ahead, slice one peach for garnish at the last minute to prevent browning.) Arrange remaining peach slices over six bread slices. Top with remaining bread slices, apple butter-side down. Do ahead: batter and sandwiches can be prepared two hours ahead. Cover and chill batter. Cover sandwiches and let stand at room temperature. Melt two tablespoons vanilla butter in each of two heavy large skillets over medium heat. Holding sandwiches together, submerge into batter. Transfer three sandwiches to each skillet. Cook until browned and cooked through, about five minutes per side. Transfer to plates. Spread thin layer of remaining vanilla butter over each sandwich; cut in half diagonally. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with powdered sugar and top with whipped cream if desired.

VANILLA FRENCH TOAST WITH PEACHES AND APPLE BUTTER image

Categories Breakfast

Yield 6 Servings

Number Of Ingredients 14

1/2 CUP (1 stick) butter, room temperature
1/2 TSP vanilla extract
1/2 vanilla bean, split lengthwise, divided
6 large eggs
1/2 CUP whipping cream
2 TSPs (packed) golden brown sugar
1 1/2 TSPs vanilla extract
1 TSP ground cinnamon
1 1LB loaf brioche or egg bread, ends trimmed, cut crosswise into 12 slices
3/4 CUP apple butter
4 large peaches, halved, pitted, cut into 1/3-inch-thick slices, divided
warm pure maple syrup
powdered sugar for sprinkling (optional)
whipped cream (optional)

Steps:

Place butter and vanilla extract in small bowl. Scrape in seeds from 1 vanilla bean piece. Whisk to blend. VANILLA BUTTER CAN BE MADE UP TO 1 WEEK AHEAD. Cover and refrigerate. Place eggs and next 4 ingredients in large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend. Place bread slices on work surface; spread with apple butter. Reserve 1/4 of peach slices for garnish. (If preparing the sandwiches ahead, slice 1 peach for garnish at the last minute to prevent browning.) Arrange remaining peach slices over 6 bread slices. Top with remaining bread slices, apple butter side down. BATTER & SANDWICHES CAN BE PREPARED 2 HOURS AHEAD. Cover and chill batter. Cover sandwiches and let stand at room temperature. Melt 2 TBSPs vanilla butter in each of 2 heavy large skillets over medium heat. Holding sandwiches together, submerge into batter. Transfer 3 sandwiches to each skillet. Cook until browned and cooked through, about 5 minutes per side. Transfer to plates. Spread thin layer of remaining vanilla butter over each sandwich; cut in half diagonally. Drizzle with warm maple syrup. Scatter reserve peach slices over; sprinkle with powdered sugar and top with whipped cream if desired.