Raspberry Peach French Toast
- 6 slices sourdough French bread torn (I used some orange cranberry bread from the Farmer’s Market – yum!)
- 4 eggs
- 1 cup 1% milk
- 1 teaspoon vanilla extract
- 1 teaspoon cardamon
- ¼ cup agave syrup
- 3 teaspoon cornstarch
- 2 cups peaches
- ½ cup raspberries
- ¼ cup butter melted
- Place bread into a jelly roll pan. In a medium bowl, mix eggs, half-and-half and vanilla together, pour over bread, cover and refrigerate overnight. Combine agave, cardamon, and cornstarch together, gently mix in peaches and raspberries and place in a greased 13″x9″ baking pan. Place chilled bread mixture on top of blueberry mixture; drizzle butter over bread. Bake at 400 degrees for 30 minutes or until golden brown.
yummmm! this looks delicious!
I love your blog! One of my new favorites!
-Mini Baker 🙂
Have been feeding sourdough starter to bake bread for a couple of years, so rye, spelt, and buckwheat are my fav. flour to use in baking some natural levain bread.
Golden crisp good-looking French toast lots of fruit is the best for a lazy Sunday brunch!
I haven't seen Xagave here in Germany….or maybe I need to go checking some special stores for it….Saw many fellow foodies used Xagave in their baking and cooking, sounds pretty good.
Always tie your Apron Strings
Wow! What a wonderful give away! I would love to win! I took a cooking class that uses this and it was wonderful!
Your French toast looks great 😀
Just one thing I've done? I've done so many many things as of late. I've started using alot more whole grains (thanks to Lorna Sass's wonderful book whole grains every day in every way). Spelt flour is amazing! Millet flour has such a wonderful fluffy texture. And who knew it was so easy to make your own oat flour? I've also started shopping almost entirely organically. I shop at the farmers market rain or shine on tuesday. It's made a huge difference. I could keep going but I'll leave it there 🙂