Easy, Peachy French Toast

by Mireille Najjar

Embrace the warm weather with classic French toast coated with cinnamon and topped with sliced peaches.

Serves 2



  • 1 egg beaten
  • ¼ cup milk
  • ½ tsp. vanilla
  • ¼ tsp. cinnamon
  • 1 Tbs. margarine or butter melted
  • 4 bread slices
  • 1 8 oz. can peach halves or use 2 fresh peaches, sliced


  • Combine the first four ingredients listed in a medium bowl and mix well.
  • Place the slices of bread in a bowl and cover each slice completely with egg mixture.
  • Place margarine in a skillet over low heat.
  • Add bread to skillet.
  • Cook until one side of the bread has browned. Turn over and cook the other side until browned.
  • Top with peach slices when serving.

Mireille Najjar is a first-year NUTCOM student who absolutely loves this recipe (it’s one of her childhood favorites).

The Friedman Sprout is a monthly student run newspaper that aims to serve the student population at the Friedman School of Nutrition Science and Policy, prospective students, and alumni. Our mission is to report on newsworthy information that affects the Friedman community including nutrition research, food policy, internship and volunteer opportunities, as well as school events. Our editorial slant is that of sustainability in food and nutrition.

1 comment on “Easy, Peachy French Toast

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