---
title: "Peaches & Cream French Toast"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/peaches-cream-french-toast-64a4f89f3223226bfd2b8b08
servings: 2
time required: 35 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Eggs
  - Soy
tags:
  - New
  - Veggie
  - Breakfast
  - French
rating: 4.5
rating_count: 579
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the peach and bacon combo
  - theme: Ease of prep
    text: Results were worth the effort despite time
image: "https://images.recipes.furrysalamander.com/peaches-cream-french-toast.avif"
---
Adjust oven racks to top and middle positions and preheat to 425°F. Wash and dry all produce. Trim off ½ inch from ends of @demi-baguette{1%unit} on a diagonal and discard; evenly slice each baguette on a diagonal into three oval-shaped pieces. Halve @peach{2%unit} and remove pit; cut into ¼-inch-thick slices. Quarter @lemon{1%unit}. Halve @grape tomatoes{1%cup}.

In a #medium bowl{}, whisk together @eggs{3%unit}, @cinnamon{1%tsp}, half the @crème fraîche{½%cup}, ⅓ cup @water{1%cup}, 1 TBSP @sugar{1%tbsp}, and a pinch of @salt{1%tsp} until smooth and well combined. Transfer egg mixture and baguette slices to a large zip-close bag; seal and toss to coat. Set aside, tossing occasionally, until bread is evenly soaked. Thoroughly wash and dry bowl.

Arrange @bacon{4%unit} on a #baking sheet{} lined with aluminum foil. Roast on top rack until browned and crispy ~{20%minutes}.

Meanwhile, melt 1 TBSP @butter{2%tbsp} in a #large pan{} over medium-high heat. Add peach; cook, stirring occasionally, until softened ~{8%minutes}. Reduce heat to medium-low; stir in @brown sugar{1%tbsp}, two packets of @peach jam{2%packets}, 2 TBSP water, and a squeeze of lemon juice. Cook, stirring, until peach is glazed and syrupy ~{3%minutes}. Turn off heat. Transfer peach mixture to clean bowl; cover with foil to keep warm. Wash out pan.

While peach cooks, in a #small bowl{}, whisk together remaining crème fraîche and remaining jam. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of @cooking oil{1%tbsp} and 1 TBSP butter in pan used for peach mixture over medium heat. Once butter begins to foam, add soaked bread to pan (let any excess egg mixture drip off first). Cook, lightly pressing down with a spatula, until lightly browned ~{3%minutes} per side. Work in batches if necessary, wiping out pan and adding more oil and butter between batches. Transfer French toast to a second lightly oiled baking sheet. Bake on middle rack until custardy ~{5%minutes}.

In a second medium bowl, toss @mixed greens{2%cups} and tomatoes with 1 TBSP @olive oil{1%tbsp} and a squeeze of lemon juice to coat. Season with salt and @pepper{1%tsp}. Divide French toast, bacon, and salad between plates in separate sections. Top French toast with peach mixture and drizzle with peach cream. Serve.