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–+ servings

Vanilla Bean French Toast with Nectarines

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Vanilla bean french toast: Vanilla bean is whisked into eggs and heavy cream. I like to dip thick slices of challah bread and griddle in coconut oil.
Course Breakfast & Brunch
Cuisine American
Keyword challah, eggs, maple syrup, vanilla bean
Prep Time 10 minutes
Cook Time 8 minutes
Additional Time 22 minutes
Total Time 40 minutes
Servings 6 servings
Calories 219
Author Laurie McNamara

Equipment

Ingredients

FOR THE FRENCH TOAST:

  • 1 loaf challah sliced 1/2 to 1-inch thick (or about 12 slices)
  • 4 eggs
  • 1 cup heavy cream
  • 1 vanilla bean split and vanilla caviar scraped out
  • 1 pinch of kosher salt
  • coconut oil or butter, for griddle

FOR THE NECTARINES:

  • 3 nectarines pit discarded and sliced
  • 1 tablespoon vanilla sugar or 1 tablespoon regular sugar plus 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cardamom
US Customary - Metric

Instructions

MAKE THE FRENCH TOAST:

  • Preheat 325°-350℉ (or 160°-180℃).
  • Whisk together the eggs, vanilla caviar, heavy cream and salt.
  • Dunk both sides of the slice Challah and place on hot, preheated griddle that has been oiled with coconut oil or butter.
  • Flip once a dark golden crust forms on the bottom and repeat.
  • As you work in batches, transfer the cooked pumpkin french toast to a clean rimmed baking sheet and keep warm in a low 200℉ (90℃) oven.

MAKE THE NECTARINES:

  • In a medium bowl, toss the nectarine slices with vanilla sugar and cardamom. Let sit for 5 minutes so the sugar can bring out the nectarine juices.
  • Spread softened butter over the warm French toast slices, top with nectarines and a drizzle of real maple syrup.

Nutrition

Serving: 2pieces | Calories: 219kcal | Carbohydrates: 11g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 214mg | Fiber: 1g | Sugar: 8g | Vitamin A: 978IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg