Since peach season coincides with bright-and-early summer sunrises, we may as well deduce that the universe is setting the stage for the masses to rise and shine in time for a fruity, home-cooked breakfast. And, as long as you’re up, why not double down and make it a boozy brunch?
A weekend midmorning is the perfect time to break out a bottle of cider in the kitchen — for both cooking and refreshing. Pour yourself a cider mimosa with some fresh juice and use what’s left of the bottle — plus those ripe peaches making their long-awaited market debut — to start the day off on a sweet note.
In this French toast rendition, give your peaches the royal treatment, which lies somewhere between roasting and poaching in a high-heat oven with an off-dry cider — we used Corduroy, the essential flagship offering from Summit Cider out of Coeur d’Alene, Idaho — and a spiced brown sugar topping to create a syrupy sauce that is both decadent and ultra-fresh. Stuff it all with a peach cream cheese and you’ve truly maximized on summertime treats: all before noon.
Stuffed French Toast with Peach-Cider Sauce
Serves 2
For the sauce and stuffing
3 peaches, halved and pitted
¼ cup Summit Cider Corduroy
⅓ cup brown sugar
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
4 ounces cream cheese
For the toast
3 eggs
3 tablespoons milk
¼ teaspoon sugar
⅛ teaspoon cinnamon
Dash of nutmeg
4 slices brioche or challah
Preheat oven to 450° F (232° C). Wash peaches, cut into halves and remove pits. Combine cider, brown sugar and spices in a medium-sized mixing bowl, then add peach halves and lightly toss to coat.
Arrange peaches cut side up in a 9-inch square baking dish, then pour or scrape any remaining liquid over the tops of the peaches with a rubber spatula. Bake for 15 to 20 minutes, flipping or stirring peaches to baste with juices halfway through. Allow roasted peaches to cool in dish.
Once peaches are cool, puree peaches and juices in a blender until smooth. Beat the cream cheese in mixer with paddle attachment until smooth, then add approximately ¼ cup of the puree and continue to whip in mixer until incorporated. Reserve the remaining puree for sauce.
Whisk the eggs, milk, sugar and spices in a small bowl. Pour the mixture into a shallow dish (such as a pie tin or casserole dish) and dip each side of the bread slices to coat. Fry each side in a buttered pan over medium heat until golden brown. Sandwich cream cheese filling between two French toast slices per serving, halve and top with warmed sauce.
