Peaches and Cream Pound Cake French Toast
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.
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!