Recipe: Orange blossom french toast with cinnamon sugar peaches paired with Robertson Winery Mimosa

Bring a little sunshine to your breakfast table with this indulgent orange blossom French toast topped with cinnamon sugar peaches. Fragrant, golden, and beautifully nostalgic, this recipe balances bright citrus notes with the comforting sweetness of caramel-glazed peaches. It’s quick enough for a lazy weekend morning yet special enough to impress guests. Pair it with a chilled glass of Robertson Winery 's Mimosa Orange and you’ve got the perfect brunch moment, effortless, elegant, and irresistibly delicious. Enjoy!

Recipe: Orange blossom french toast with cinnamon sugar peaches

Ingredients

For the French toast

• 8 thick slices of brioche or challah (Use day old bread for the best results)
• 75g flour
• 6 large eggs
• 2 Tbsp sugar
• Zest of 1 orange
• 1 tsp vanilla extract
• 1 tsp orange blossom water, or more to taste
• Pinch of salt
• 500ml full cream milk
• 2-4 Tbsp butter for the pan, plus more as needed

For the peaches

• 4 Tbsp butter
• 4 large firm peaches, sliced
• 2 Tbsp brown sugar
• ½ tsp ground cinnamon
• 1 tsp vanilla extractIcing sugar, for dusting

Method

For the French toast

1. Place flour, eggs, sugar, orange zest, vanilla extract, orange blossom water, salt and milk into a bowl.
2. Whisk until smooth or preferably use an immersion blender to blend until completely smooth and no lumps from the flour remain.
3. Pour mixture into a shallow roasting dish or high sided baking tray.
4. Place brioche into the mixture and flip until saturated.
5. Remove immediately and place onto a tray.
6. Repeat with the rest of the slices.
7. Heat butter in a large non-stick frying pan over medium heat.
8. Top tip: add a little drizzle of olive oil with the butter to prevent it burning.
9. Add soaked bread to the pan and cook until nicely browned on the bottom side.
10. Flip and cook until browned on the second side.
11. Transfer French toast to the oven on low to keep warm while cooking in batches.

For the peaches

1. Place butter into a frying pan on medium heat.
2. Add the peaches, brown sugar, cinnamon and vanilla.
3. Cook until the peaches release their juices, the sugar melts and you get a delicious bubbling caramel like sauce.
4. When the peaches are soft and glazed, remove from the heat.

To serve

1. Stack the French toast and scoop over a generous helping of cinnamon sugar peaches.
2. Dust with a little icing sugar.

Serve with a glass of ice cold Robertson Winery Mimosa and enjoy!