Peach season is winding down, but I couldn’t resist sneaking in one more recipe using my favorite summer fruit. These French toast sandwiches are made in the oven, and work well for feeding a crowd. Layered in peaches and mozzarella and then covered in syrup, they are decadent and delicious: a perfect breakfast, lunch, or dinner.
This recipe is officially called “French Toast Sandwiches with Peaches and Mozzarella” from Erin Scott’s Yummy Supper cookbook. I used Bread in 5’s no-knead brioche, and my slices were a bit larger than an average slice, so I only got 3 sandwiches instead of the normal four. You can substitute your favorite sandwich bread here as well.
- 2 eggs
- ½ cup whole milk
- 1 tablespoon maple syrup (plus more for serving)
- ½ teaspoon vanilla extract
- A good pinch of salt
- A sprinkle of ground cinnamon (about ¼ teaspoon)
- 8 slices brioche bread
- 4 tablespoons butter, plus more for greasing the baking sheet
- 3-4 ounces fresh mozzarella, thinly sliced
- 1 peach, pitted and sliced into 16 thin wedges
Preheat the oven to 375. Generously coat a large baking sheet with butter. In a shallow bowl, whisk together the eggs, milk, 1 tablespoon maple syrup, vanilla, salt, and cinnamon. Submerge each slice of bread into the batter, letting it soak for about 30 seconds. Make sure the bread is coated, but not soggy.
Place all 8 slices of the battered bread onto the buttered baking sheet. Bake the bread in the oven for 10-12 minutes, until the bottom side of the bread is beginning to toast and turn light golden brown. Remove the baking sheet from the oven and flip over all the slices of bread. Tuck a teaspoon of butter under each slice of toast.
Top half of the bread slices with a layer of mozzarella and four peach wedges. Continue to bake for 8-10 minutes, until all the toast is golden brown and the mozzarella has melted.
Assemble the sandwiches and generously drizzle warm maple syrup over the top.
Serve right away and enjoy!