Brown-Butter Peach Skillet French Toast

French toast, known in France as pain perdu or lost bread, rescues simple loaves with custard and heat. Here ripe peaches caramelize in nutty brown butter beside thick brioche for a skillet brunch that tastes like peak summer.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 465 cal
• 14g protein
• 52g carbs
• 22g fat
• 3g fiber

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Ingredients

• 3 large ripe peaches
• 4 tbsp unsalted butter
• 8 thick brioche slices
• 4 large eggs
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/4 cup maple syrup
• 2 tbsp fresh basil leaves
• 1 tbsp powdered sugar

Instructions

1. 1Slice the peaches into wedges, discarding pits, and set aside so they are ready the moment the butter browns.
2. 2Melt half the butter in a large 12-inch nonstick or cast-iron skillet over medium heat, swirling until it foams, turns nutty brown, and smells toasty.
3. 3Add the peach wedges to the brown butter and cook, turning once, until they soften and caramelize at the edges, about 4 minutes; transfer peaches and any butter to a plate.
4. 4In a wide shallow dish whisk the eggs, milk, vanilla, cinnamon, and salt until completely smooth.
5. 5Wipe the skillet lightly, add remaining butter, and return to medium heat.
6. 6Dip each brioche slice into the egg mixture for a few seconds per side so it soaks but does not fall apart, then place in the hot skillet.
7. 7Cook the French toast in batches until deep golden and crisp on both sides, about 3 minutes per side, adjusting heat so the butter does not burn.
8. 8Return the caramelized peaches to the skillet or arrange them over the finished toast, then drizzle everything with warm maple syrup.
9. 9Tear basil over the top, dust lightly with powdered sugar, and serve immediately while the toast is still crisp outside and custardy inside.