This past weekend was filled with an abundance of creative energy which gladly took over the kitchen, ushering in the harvest season. I came home with a bag of fresh ripe peaches, among other goodies, and this is how they graced Sunday breakfast:
Cinnamon Peach Stuffed French Toast:
Puree one banana and two peeled peaches. Add a dash of cinnamon and a generous drizzle of agave nectar, and juice from one fresh squeezed orange. Whip together with 5 eggs for french toast batter.
Slice 6 thick layers of ciabatta bread. Soak and dip the slices in the batter. Fry as french toast until golden and crispy on both sides. Spread white frosting and cinnamon on one slice, cut it in half, making it into a mini - sandwich. Do the same with another piece of the toast, only this time using dark chocolate slices and fresh raspberries in between, or fry the toast plain.
Serve the frosting stuffed and plain toast with fresh peaches, vanilla yogurt, and drizzled agave nectar... is your mouth watering yet?!
Enjoy!
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