In honor of my son who brought back peaches from Georgia, and who loves bacon and anything sweet, I decided to make this breakfast that made use of the fresh peaches. It was very simple and very good!!!
Peach Sauce (recipe from Taste of Home)
Ingredients:
1/2 cup water
3 Tbs. sugar
2Tbs. cornstarch
Dash of nutmeg
1 cup sliced and peeled fresh peaches
1/8 to 1/4 tsp. almond extract
In medium saucepan, bring water, sugar, cornstarch and nutmeg to boil, stirring constantly; boil for one minute.(I had to add a little extra water because it became too thick.)
Add peaches. Bring to a boil; boil for about another minute until thickened.
When fully cooked, the consistency will look like what you see at right. Set aside to use later
If preparing bacon you can take a cookie sheet, crumple up some foil and line your pan. The crumpled foil will allow the bacon fat to fall away from the bacon as it is cooking.
About 20 minutes before you're ready to serve, put the pan of bacon in a cold oven. Turn oven to 400 degrees and pull the bacon out after 20 mins. It makes perfect bacon every time.
Stuffed Cinnamon French Toast
(I made 5 "sandwiches" of stuffed french toast)
Ingredients
Loaf of cinnamon bread
Spreadable cream cheese
1/4 cup sugar
1/8 tsp. cinnamon
3 eggs beaten
Directions
1. Take 2 slices of bread and open up as if ready to make a sandwich
2 .Spread creamed cheese on one half of the bread
3. Mix sugar and cinnamon together and sprinkle the cream cheese with some of the sugar and and cinnamon mixture
4. Close your sandwich
5. While you are assembling your sandwiches, put your skillet on to heat on a medium setting, and spray with cooking spray.
6. Once your sandwiches are assembled, coat them in the beaten eggs and place on the heated pan, making them just the way you make your typical french toast.
7. A little before you are ready to serve, heat up your peach sauce
8. Cut your stuffed french toast on the diagonal, put a little warmed syrup on the french toast and dollop with the peach sauce.
(Substituting a apple topping for the peach sauce would also be excellent)
The stuffed french toast is a modified version of a recipe posted on the website of The Phipps Inn of Hudson, WI
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