Brunch Never Looked So Good
Peaches and Cream Pound Cake French Toast is what happens when brunch decides to dress up a little. Thick slices of buttery pound cake soak up a rich, custardy batter, then sizzle in a hot pan until golden and crisp on the edges. But the real magic? A warm, cinnamon kissed peach glaze that spills over the top, pooling into every crevice. Add a cloud of homemade whipped cream, and suddenly, this isn’t just French toast, it’s dessert for breakfast, or breakfast for dessert. Whether you’re serving it on a slow Sunday morning or surprising someone special, this dish is pure indulgence on a plate.
Why You’re Going to Love This Recipe
It’s a showstopper
This isn’t your average French toast. Using buttery pound cake in place of bread makes each bite richer, softer, and far more luxurious.
The peach glaze is everything
Warm, gooey, cinnamon-laced peaches spooned over golden French toast gives it that dreamy Southern dessert feel with minimal effort.
Homemade whipped cream makes a difference
Fluffy, lightly sweetened whipped cream adds balance and creaminess to every bite. And when it starts to melt into the warm glaze? Unreal.
Perfect for special mornings
Whether it’s a weekend treat, a brunch date at home, or a cozy holiday breakfast, this recipe is made to impress and satisfy.
Ingredients You’ll Need
Butter Pound Cake Loaf
You can find this in the bakery or freezer section of most grocery stores. Let it come to room temperature before slicing.
For the French Toast Batter
You’ll need milk, eggs, brown sugar, vanilla extract, lemon zest, and cinnamon. This mix adds flavor and richness that soaks into the cake.
For the Whipped Cream
Heavy cream, sugar, and a pinch of salt come together to create soft, silky peaks of whipped goodness.
For the Peach Glaze
Canned sliced peaches, brown sugar, butter, cinnamon, vanilla, salt, and a little water cook down into a thick, sweet glaze that brings everything together.
How to Make It (WATCH HERE)
Start with the peach glaze
In a medium pot over medium heat, melt the butter with the brown sugar and vanilla extract. Once the sugar dissolves and the mixture is smooth, pour in the peaches along with half the syrup from the can. Stir everything together and bring it to a gentle boil. Add the cinnamon stick, a splash of water, and a pinch of salt. Let it all simmer for a few minutes until the glaze thickens and clings to the back of a spoon. Remove from heat and set aside to cool slightly.
Whip the cream
In a large chilled bowl, add the heavy cream, sugar, and salt. Whisk by hand or with a stand mixer until soft peaks form. The whipped cream should be airy and pillowy, with just enough structure to hold its shape. Place it in the fridge until ready to use.
Make the French toast batter
In a separate mixing bowl, whisk together the milk, eggs, brown sugar, vanilla, lemon zest, and cinnamon. Mix well until fully combined and smooth.
Assemble and cook
Heat a frying pan over medium heat and add a few tablespoons of butter. While the pan heats, slice the pound cake into one-inch thick pieces. Dip each slice into the French toast batter, turning to coat all sides thoroughly but gently. Let any excess drip off, then place each piece into the hot pan.
Cook the slices until golden brown on each side, turning as needed so all edges crisp up slightly. The outside should develop a golden crust while the inside stays soft and tender. Work in batches, adding more butter to the pan as needed.
Time to serve
Once the French toast is done, serve it while still warm. Top each slice with a generous dollop of whipped cream, spoonfuls of the warm peach glaze and peaches, and an extra drizzle of syrup over the top. The contrast of hot and cold, creamy and crisp, sweet and spiced is something you’ll want to savor slowly.
Storage and Reheating Tips
If you happen to have leftovers, store the French toast slices in an airtight container in the fridge. They’ll keep well for a couple of days. Reheat them in a nonstick pan with a little butter over medium-low heat until warmed through. The whipped cream should be stored separately and re-whipped if needed. The peach glaze can be reheated gently in a small saucepan or the microwave until warm and pourable again.
Peaches and Cream Pound Cake French Toast
Ingredients
- 1 12 oz butter pound cake loaf
- Butter for cooking
French Toast Batter
- 1/2 cup milk
- 2 large eggs
- 1 tbsp brown sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1/2 tsp cinnamon
Whipped Cream
- 1 cup heavy whipping cream cold
- 1/4 cup sugar fine or powdered
- 1/4 tsp salt
Peach Glaze
- 15 oz can peaches sliced
- 1/2 cup water
- 1/4 cup brown sugar
- 3 tbsp butter
- 1 stick cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
Peach Glaze
- In a medium pot set over medium heat, add the butter, brown sugar, and vanilla extract. Stir gently until the sugar fully dissolves and the mixture becomes glossy. Pour in one can of sliced peaches along with half of the juices from the can, then stir to combine.
- Allow the mixture to come to a gentle boil, then add a stick of cinnamon, a splash of water, and a pinch of salt to balance the sweetness. Let everything simmer together for 2 to 3 minutes, or until the glaze thickens enough to coat the back of a spoon.
- Once the desired consistency is reached, remove the pot from the heat and set the glaze aside to cool slightly as it continues to thicken.
Whipped Cream
- In a large chilled bowl, pour in the cold heavy whipping cream, sugar, and a pinch of salt. Using a whisk, beat the mixture continuously until soft peaks begin to form. You can also achieve this more quickly using a stand mixer fitted with the whisk attachment.
- The whipped cream should be smooth, airy, and hold its shape gently when the whisk is lifted. Once ready, place it in the refrigerator to chill until it’s time to serve.
French Toast Batter
- In a large mixing bowl, combine all of the ingredients listed under “French Toast Batter.” Whisk thoroughly until the mixture is smooth and well blended, ensuring that there are no streaks of egg or spices.
- This batter will serve as the flavorful base for soaking the pound cake slices.
Assembly
- Set a frying pan over medium heat and add a few tablespoons of butter, allowing it to melt and coat the bottom of the pan. While the pan heats, slice the butter pound cake loaf into equal pieces, about one inch thick, to ensure even cooking.
- Working one piece at a time, dip each slice of pound cake into the French toast batter, turning to coat all sides thoroughly. Make sure the batter soaks in slightly without over saturating the cake to the point of it falling apart.
- Carefully place each coated slice into the hot pan.
- Cook until each side is golden brown and the edges begin to crisp, turning as needed to achieve an even sear all around. The outside should develop a slight crust while the inside remains tender.
- Once all slices are cooked, serve immediately while warm. Top generously with the chilled whipped cream, spoonfuls of the peach glaze along with the peaches themselves, and finish with an extra drizzle of the syrupy glaze for good measure. Enjoy!
