Recipe taken from www.twopeasandtheirpod.com
I recently purchased a half bushel of the most delicious peaches from www.thepeachtruck.com. Now that they’re ripe, I’m scrambling to freeze, can, and make some amazing, fun dishes using what else….peaches. After searching Pinterest yesterday morning, I came across this recipe and was immediately intrigued to make it. However, with the dietary choices we have in our household, I changed a few things to make the recipe gluten and dairy free. Even with my changes, the word “delicious” doesn’t even begin to describe how amazing this dish tastes. Not only did I love it, but my older set of twins, Caden and Chloe did too. They even requested I make it again for breakfast tomorrow! Below I’ll post the original recipe with my changes and tweaks in italics.
Ingredients
Filling
4 oz cream cheese, softened (to make this recipe dairy free I substituted with a recipe I made from www.primalkitchen.blogspot.com. However, any dairy free cream cheese substitute will work)
1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup sliced fresh peaches
French Toast
4 slices French bread (I substituted 4 slices of shelf stable Better Way gluten free bread for this recipe)
4 large eggs (I would use 2-3 eggs versus 4. I had a good amount leftover with 4 slices of bread)
1/2 cup milk (I substituted So Delicious Dairy Free Coconut Milk to make the recipe dairy free)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
diced peaches and maple syrup, for serving
Recipe
Prepare the filling. In a small bowl, combine cream cheese, powdered sugar, cinnamon, and vanilla extract. Mix until smooth. Spread cream cheese filling on each slice of bread and top two slices with sliced peaches. Combine slices to make two French toast sandwiches.
Heat large skillet or griddle to medium high heat.
In shallow dish, beat eggs, milk, vanilla, and cinnamon. Dip each side of the sandwich in egg mixture and place in skillet or griddle.
Cook French toast sandwiches 3-5 minutes on each side, until golden brown. Serve warm with diced peaches and maple syrup drizzled on top.