When I was growing up and we went to Cape Cod for a majority of the summer, one of our favorite things to do was to go to Satucket Farms, a little fruit stand, and pick up a loaf of sweet, sticky cinnamon bread. We used to eat it by the loaf, toasted with butter, in french toast, or just plain right by the slice. It is the best bread - hand swirled with copious amounts of cinnamon in the middle and oozing with sticky cinnamon sugar at the bottom.
I hadn't had it in years so when my parents came to meet me in Rhode Island last weekend I was thrilled when they pulled a loaf of the bread out of the car for me to take back to New York. I snacked on it all week and then I could tell that it was beginning to go slightly stale, so I decided to turn it into French Toast. Tasting it again brought back memories of being at the beach, and although I was in my apartment in the middle of New York City, for a moment I was twelve years old again.
Cinnamon French Toast with Peaches
Slice bread into thick slices. In a small bowl, beat eggs, heavy cream and cinnamon until mixed.
In a skillet, heat butter until melted. Coat slices of bread in the egg and cream mixture until well saturated on either side. Let excess drip off and place slice of bread in the skillet. Cook on both sides until well brown.
Serve with maple syrup, fresh peaches, and a dollop of crème fraîche.
- 1 loaf of cinnamon bread
- 1 egg
- 1/2 cup heavy cream
- 1 teaspoon cinnamon
- 2 tbsp. butter
- 1 fresh peaches, sliced
- 1/4 cup crème fraîche
- 1/2 cup maple syrup