French toast + whipped lemony cream cheese with a dash of honey + fresh peaches or nectarines + a generous drizzle of honey = deliciously decadent breakfast treat that can be served as an open or closed sandwich.
I’ve used in season ripe nectarines because they are so perfect and juicy right now. Fresh peaches, or even tinned would be lovely too (yes, I admit, I love tinned peaches).
These flavours come together so nicely as they did with this gorgeous olive oil chiffon cake served with fresh ricotta, nectarines and honey. I opted for cream cheese in this recipe because I prefer the smooth and creamy texture from a visual perspective to ricotta. It’s also a little more unctuous, but both would work well.
~Cooks notes: I used slightly stale bread as I find it holds together a better. Do not oversoak it. It can absorb the egg/milk mixture very quickly. So a quick dip and flip is all you need.
Recipe – makes 4 sandwiches
- 1/2 cup cream cheese
- zest of a lemon
- 1Tbsp honey
- 1 Tbsp milk
- 8 slices of challah / kitka / or any other soft brioche style bread
- 2 free-range eggs
- 1/2 cup milk
- butter for frying
- 2 peaches or nectarines, cleaned and cut into slices
- honey for drizzlin
Whisk the cream cheese, lemon zest, honey and milk intil smooth and softened. I find using a handheld electric whisk best for this. Set aside.
Beat the egg and milk together with a whisk and decant into a shallow bowl or flat bottomed dish.
Heat a knob of butter in a large non stick frying pan or skillet. When it starts to bubble, quickly dip the bread in the egg mixture, shake any excess, and fry until golden brown on either side.
Assemble your sandwihes when you are ready by spreading a layer of cream cheese and peaches / nectarines onto the french toast. Serve open or closed with a generous drizzle of honey.
This beautiful marble cheese platter / plate is available at Weylandts, one of my all-time favourite stores for kitchenware.
Find me on Instagram