French toast is staple of brunch. And Lou’s Food Bar knows how to make a delicious one! The restaurant always has some variation on the menu, peach, rhubarb, strawberry or apple. On June 5th we return to Lou’s Food Bar for some bRUNching, but until then you can whip up this dish and totally impress your friends!
Brioche, sliced 3/4-inch thick (Available in specialty bakeries and markets)
1 lb cream cheese
½ cup heavy cream
1 Tbsp vanilla paste
For peach jam
2 lbs fresh peaches, skin and pit removed
2 Tbsp sugar
2 Tbsp soft butter
For French toast batter
½ cup heavy cream
2 Tbsp cinnamon sugar
Toasted almonds, chopped
Kitchen Aid mixer with paddle attachment or large mixing bowl with electric mixer; rubber spatula; medium pot with lid; medium mixing bowl; whisk; Large non-stick sauté pan or griddler; spatula
- For whipped cream cheese, use Kitchen Aid mixer with paddle or mixing bowl with electric mixer. In bowl, combine cream cheese, heavy cream and vanilla paste. Mix on slow speed, and increase until mixture is light a fluffy. Reserve.
- For peach jam, roughly chop peaches. In a pot, combine peaches, sugar and butter and cook on low until peaches become soft – they should be soft enough to mash with a fork. Allow jam to cool and reserve.
- For French toast, whisk eggs with heavy cream and cinnamon sugar. Pour mixture in a shallow dish.
- Heat large skillet or griddler to medium high. While surface is warming, take two slices of brioche and dip each side into the egg batter. Place slices on skillet surface or griddler and cook until lightly browned. Flip, and once both sides are browned, removed from cooking surface, onto a plate. Spoon generous amount of cream cheese mixture and spread onto one piece of toast. Following the cream cheese mixture, spoon peach jam on top and sandwich the French toast pieces together, enclosing the sweet mixture. Repeat steps three times.
Arrange toast among four plates and garnish French toast with toasted almonds and maple syrup.