Chef Tee’s Challah French Toast with Peaches & Cream
Serves 4 to 6
Prep time: 5-to-10 minutes; cooking time: 5-to-10 minutes

  • 1 loaf challah bread (preferably a few days old); sliced into ½-inch slices
  • 1 pint milk
  • 6 eggs
  • 1 tsp. cinnamon
  • 1 Tbsp. peach schnapps (optional)
  • 2 Tbsps. canola or vegetable oil
  • Apple butter
  • Peach compote (see recipe below)
  • Garnish — Moorenko’s ginger ice cream (can substitute whipped topping)

1.    In large, shallow bowl, whisk together milk, eggs, cinnamon, peach schnapps; lightly dip both sides of bread slices in egg custard.
2.    In large skillet, add 2 Tbsps. oil; heat pan to medium-high; add bread slices coated in egg custard; cook until golden brown on both sides (about 2-to-3 minutes per side).
3.    Remove slices from pan; spread 1 Tbsp. apple butter on each slice.
4.    Top each slice w/peach compote, ice cream.
5.    Serve.


Chef Tee’s Peach Compote

  • 5 ripe peaches w/skins, diced
  • 4 Tbsps. butter
  • ½ cup raw sugar
  • Pinch of salt
  • 1 tsp. ground ginger


  1. Add butter to cold large skillet; heat pan to medium high.
  2. Add sugar; when butter is melted, mixture looks like bubbling caramel, add peaches, salt, ginger.
  3. Cook until sugar crystals dissolve; remove from heat; set aside until ready to serve.