French Toast with Peach Syrup, Whipped Cream, and Home Fries

In my house, one big factor in eating plenty of vegetables is simply serving them. People tend to eat what is available rather than go hungry. So make fruits and vegetables available.

Overview

First priority is to get the potatoes frying since those will take the longest. Here is my method for home fries. Next is to start the peaches simmering. Then you will start the French toast. Last is to whip up the cream. 

I like this French toast recipe because it includes cinnamon and vanilla. Though I use a bit more milk -- about 1/2 cup milk for 4 eggs. If you use a nonstick skillet, you probably won't need the melted butter. I don't add any sugar or sweetener.

We will be making a peach syrup rather than using maple syrup to cut down on the sugar intake. If you are going to use maple syrup, go with the real stuff. If it isn't real, pure maple syrup, it is maple-flavored corn syrup.

It only takes a minute with a hand mixer to whip cream into whipped cream. Totally worth it!

30 minutes before serving

Wash the potatoes. One medium potato per person will likely leave you with some leftovers. Yum!

Cube the potatoes following the directions in the linked recipe. Put them in the hot skillet. 

Get out the saucepan for the peaches follow the recipe instructions through adding everything into the pot. Let them start simmering while you mix up French toast batter.

20 minutes before serving

Heat your skillet for cooking the French toast. This can be a stove top skillet or an electric skillet set to 350 F. Whisk together the ingredients for the French toast batter. Dip your bread and get them toasting. As they finish cooking, keep them warm in a basket lined with a kitchen towel, or in an oven on its lowest setting.

Don't forget to flip your potatoes and stir your peaches from time to time. When the peach syrup has thickened, turn off the burner.

5 minutes before serving

Pour 1 cup of whipping cream (or heavy cream) into a bowl that will hold at least 4 cups. Use a hand mixer to beat on high speed until the cream begins to thicken. Add 2 drops liquid stevia extract or 2 Tbsp powdered sugar. Add about 1/2 tsp vanilla extract. Continue to beat on high speed until the cream has soft peaks. To check, turn off the mixer with the beaters still in the cream. Lift the whisks out. The cream should leave little peaks that flop over. 

Season the potatoes.

Serving

Plate a piece (or two) of French toast. Pour on a 1/4 cup or so of peach syrup and a dollop of whipped cream. Add a helping of crispy potatoes.