Sunday mornings are usually brunch-time here at Mt. Moriah Farms. And one of our favorite brunch-times is summertime and using all of the fantastic fruit from our orchards that are in abundance right now!
French toast is one of Steve's absolute favorite breakfasts! So, I decided to use our super flavor-FULL peaches that he had just picked this morning.
If you follow my recipes, you probably have noticed that I tend to make things up as I go, and I forget to write down the ingredients!! But I'll try and walk you through what you'll need to put this beautiful dish on your breakfast table!
I started with some sliced ciabatta from the fridge and just laid out the slices in a baking dish. TIP: I forgot to grease the pan! Don't make the same mistake...lol! I then whisked 6 eggs together with roughly 1 1/4 cups whole milk, a big spoonful of Meyer lemon honey, salt, and nutmeg.
By the way, this lemon honey is AMAZING!! We picked it up at a farmers market in Southern California, and I've been putting it on EVERYTHING!
Pour the egg mixture over all of the bread. Next, I added dollops of mascarpone on top of the bread and our delicious yellow peaches (sliced with skin on). Finally, I drizzled the lemon honey on top and popped it in the oven at 350 for 35-40 minutes. Halfway through the baking, I added some chopped walnuts on top.
This dish was incredible and FULL of flavor! We added some chicken herb sausage to go with it. And, of course, La Marca Prosecco in beautiful champagne coupes.
This dish was super easy to throw together and would be perfect for serving your brunch guests. But don't wait until you have guests to try this recipe. This morning it was just the two of us for brunch!
~ Robin
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