We are excited to share a sweet treat from chef Valerie Gordon: Peach Clafoutis! ???? Made with our Organic Whole Milk and Organic Heavy Whipping Cream, this dessert combines ripe peaches with a creamy custard base. Perfect for any gathering, it’s a must-try whether you’re a seasoned baker or just love trying new recipes.
We are excited to share a sweet treat from chef Valerie Gordon: Peach Clafoutis! ???? Made with our Organic Whole Milk and Organic Heavy Whipping Cream, this dessert combines ripe peaches with a creamy custard base. Perfect for any gathering, it's a must-try whether you're a seasoned baker or just love trying new recipes.
This Peaches & Cream French Toast uses melted Straus Family Creamery Organic Vanilla Bean Ice Cream as a clever two-ingredient hack for rich, perfectly golden French toast. Topped with warm caramelized peaches, a buttery homemade crumble, and an extra scoop of ice cream, it is an indulgent twist on a classic breakfast favorite.
Prep Time:
5 minutes
Cook Time:
25 minutes
Serving Size:
6-8
Ingredients
- 8–9 inch Cast iron skillet
- 2 oz Straus Family Creamery Organic Unsalted European Style Butter for basting the skillet
- 1 cup Straus Family Creamery Organic Whole Milk
- ¼ cup Straus Family Creamery Organic Heavy Whipping Cream
- 3 Large eggs
- 1 tbsp Vanilla extract
- ⅔ cup Sugar, divided
- ½ cup All purpose flour
- ¼ tsp Kosher salt
- 1 Large peach, sliced into 12 segments
Finishing
- 1-2 tbsp Powdered sugar
- 1 cup Straus Family Creamery Organic Heavy Whipping Cream
- 1 tsp Sugar
Instructions
In a medium sized bowl, whisk together the eggs, ⅓ cup sugar, milk, heavy cream, flour, vanilla and salt.
Heat the skillet over a medium low flame, melt the butter in the skillet and rotate the pan so the melted butter coats the entire skillet.
Pour one third of the batter into the prepared skillet and place the peach slices in a uniform, circular orientation. Sprinkle with most of the remaining ⅓ cup sugar.
Pour the remaining custard over the peaches and place the skillet in the oven. Bake for 20 minutes or until the clafoutis is puffy and golden brown.
Pull from the oven and sprinkle and remaining sugar across the top of the clafoutis. Let the dessert cool to room temperature.
Lightly dust with powdered sugar.
Whip 1 cup heavy cream with 1 teaspoon sugar. Serve with a hearty dollop of sweetened whipped cream and enjoy!
