Happy Thursday — hope you’re ready to cook.
For this week I decided to try something a little different: breakfast. I’m not a huge breakfast fan, never have been probably never will. If this tells you anything, when I left for college my parents were most excited about having “breakfast for dinner” because they were nice enough to not make me suffer through that.
Don’t worry, it’s been almost five years since I left for college and my parents still tell me it’s the best part of me not living with them anymore — though they are also not against bribing me with my favorite foods to get me home.
Typically my breakfasts are one of four options — cereal, avocado toast, sunny side up eggs or scrambled eggs with hot sauce. I wasn’t kidding in the last article when I said I like hot sauce.
But this past weekend I wanted to switch things up and try my hand at making some French toast … mainly because I had some fresh peaches that needed to be eaten and I thought it would be delicious.
I ended up creating a honey vanilla French toast with peaches. I would definitely recommend getting some powdered sugar to put on, because I didn’t have any and thought about it afterward. I also would recommend using raw honey, aka the honey you don’t usually buy at the store. If you’re questioning where to get some I suggest the Wagram Apiary in Laurinburg for some nice local honey — the Stone’s are wonderful and you can see the hives behind the building. I love cooking with raw honey, and local honey is also good for those “allergic to nature.”
I found this recipe online and switched it up to create my version of it, which I’m bringing to you. This is also for once a single-serving version, which is shocking — I know typically my recipes have you cooking for like six, which created leftovers. But I didn’t want leftovers, so I only made three pieces for myself and that was all. If you’re making it for more than one person, just double everything.
Also, I will warn you, I just kind of dumped honey and vanilla into the mix and hoped for the best — so I just put my guesstimate of how much I put in there.
What you’ll need …
3 pieces of bread
1/2 a cup of milk
1-1/2 tablespoon of vanilla extract
1/3 of a cup of honey
1/2 tablespoon of cinnamon.
A tablespoon of butter
Powdered sugar (optional)
Take your milk, egg, vanilla extract, honey, and cinnamon and put them into a bowl. Whisk well — then you have two options: you can put it in a bag with the bread and let it soak for about 30 minutes; or you can soak your bread in the bowl for a minute, then put in the pan to cook.
Whichever option you chose, take a pan that can fit all slices at once and add your butter. I put the stove on medium heat and, once the butter is spread evenly across the pan, add the slices of toast. Cook between 3 to 5 minutes per side depending on how long you wait to heat up the pan before putting the toast in.
You want the toast to be a nice brown color, then flip for the other size. Then move to plate.
Next you’ll want to peel and cut your peaches, however you want them to be, and add on top of the toast. Finally, top with some syrup of your choice and then powdered sugar if you want.
Katelin Gandee can be reached at 910-506-3171 or [email protected]