An easy breakfast recipe to feed a crowd. This french toast is baked in the oven and can be prepared ahead. Thick slices of soft brioche are baked with fresh peaches and blueberries for a sweet and fruity breakfast that can even be enjoyed as dessert. Serve it warm with a drizzle of crème anglaise.

Ingredients

• 1 loaf brioche bread, cut into thick slices
• 6 large eggs
• 1/2 cup milk (plant-based milk works, too!)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 peach
• 1 cup blueberries
• 1 cup Santé Candied Walnuts, roughly chopped

• 1/2 cup whole milk
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla extract
• 3 egg yolks
• 3 tbs sugar

Instructions

For the French Toast:

1. Preheat the oven to 375° F. 
2. In a casserole dish or enamel cast iron pan, arrange brioche slices standing upright. 
3. In a large bowl, whisk together eggs, milk, vanilla, cinnamon, nutmeg, and salt. Pour mixture evenly over bread slices. Let the brioche slices soak up the mixture while you prepare the fruit.
4. Half the peach and remove the pit. Slice each half into thin 1/8" wedges. 
5. Stuff the peaches, blueberries, and chopped walnuts between the brioche slices. 
6. Bake for 20-25 minutes until golden brown. Serve warm with crème anglaise and additional Candied Walnuts, if desired.

For the Crème Anglaise:

1. Whisk egg yolks and sugar in a small bowl. Set aside.
2. Combine milk, cream, and vanilla in a saucepan. Over medium heat, bring mixture to a simmer. Remove from heat.
3. While continuously whisking, slowly pour milk mixture into the egg yolk mixture. Once combined, return the mixture to the saucepan. Stir over low heat until the custard begins to thicken, about 5 minutes. Be careful not to boil the mixture. 
4. Once thickened, strain the custard over a sieve into a serving pitcher or bowl. Serve with french toast.