This recipe came from my grandmother's recipe file (Mama's). It was cut out of the newspaper.

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Name: Peachy French Toast
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 cup Dark Brown Sugar; 1/4 cup quick cooking oats; 4 tablespoons Unsalted butter; 1/2 cup pecans or walnuts chopped; 1/2 teaspoon Cinnamon; 2 eggs; 1 tablespoon water; 8 slices Good white bread; 1 tablespoon sugar; 4 medium ripe peaches; 1/2 cup Sour cream; fresh Raspberries for garnish; mint leaves for garnish

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INGREDIENTS

1/4 cup Dark Brown Sugar
1/4 cup quick cooking oats
4 tablespoons Unsalted butter
1/2 cup pecans or walnuts ; chopped
1/2 teaspoon Cinnamon
2 eggs
1 tablespoon water
8 slices Good white bread
1 tablespoon sugar
4 medium ripe peaches
1/2 cup Sour cream
fresh Raspberries ; for garnish
mint leaves ; for garnish

Servings

INSTRUCTIONS

Heat oven to 375 degrees. Put brown sugar, oats and butter in a small bowl. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in nuts and cinnamon. Reserve.

Lightly beat eggs and water in shallow dish. Dip bread slices on both sides of mixture, turning once to coat lightly. Allow excess to drip off. Arrange bread on a cookie sheet (preferably dark metal) in a single layer. Lightly sprinkle with granulated sugar. Arrange peach slices to completely cover each bread slice in circular fashion from outside toward center to imitate the petals of an open flower. Sprinkle reserved crumb topping over peaches.

Bake until heated through and the top is lightly browned, 10-12 minutes. Remove from oven. Arrange on individual serving plates. Garnish toast with a few raspberries and mint leaves for a dash of color. You can top with maple syrup or sour cream if desired.

NOTES

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Peachy French Toast

1/4 cup Dark Brown Sugar
1/4 cup quick cooking oats
4 tablespoons Unsalted butter
1/2 cup pecans or walnuts chopped
1/2 teaspoon Cinnamon
2 eggs
1 tablespoon water
8 slices Good white bread
1 tablespoon sugar
4 medium ripe peaches
1/2 cup Sour cream
 fresh Raspberries for garnish
 mint leaves for garnish

Heat oven to 375 degrees. Put brown sugar, oats and butter in a small bowl. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in nuts and cinnamon. Reserve.
Lightly beat eggs and water in shallow dish. Dip bread slices on both sides of mixture, turning once to coat lightly. Allow excess to drip off. Arrange bread on a cookie sheet (preferably dark metal) in a single layer. Lightly sprinkle with granulated sugar.  Arrange peach slices to completely cover each bread slice in circular fashion from outside toward center to imitate the petals of an open flower. Sprinkle reserved crumb topping over peaches. 
Bake until heated through and the top is lightly browned, 10-12 minutes. Remove from oven. Arrange on individual serving plates. Garnish toast with a few raspberries and mint leaves for a dash of color. You can top with maple syrup or sour cream if desired.

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Nutrition

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Serving Size: 1 Serving (544g)
Recipe Makes: 1 Servings

Calories: 1291
Calories from Fat: 892 (69%)

Amt Per Serving		% DV

	Total Fat 99.1g	132 %
	Saturated Fat 40.6g	203 %
	Monounsaturated Fat 38.2g
	Polyunsanturated Fat 14.4g
Cholesterol 165.6mg		51 %
Sodium 3804.7mg		131 %
Potassium 872.4mg		23 %
Total Carbohydrate 92.7g		27 %
	Dietary Fiber 8g	32 %
	Sugars, other 84.7g
Protein 18.9g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1291

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