Cinnamon Raisin French Toast with Six Spice Summer Peaches

This is what weekends are made for! I really love cinnamon raisin bread. It’s such a treat when toasted with a little bit of homemade jam. But this recipe is taking it to a whole other level with the stewed peaches and maple syrup. Since I am always overrun with eggs from my chickens, this is another fabulous recipe I can make to help use them.

This recipe is really delicious and the Healthy On You® Spice Spice Baby Asian 6 Spice blend makes it memorable…really! Cinnamon, anise, and ginger flavors make every bite incredibly satisfying too. The topping, spiced-up stewed peaches is also a winner on its very own. Definitely go make this for brunch this weekend. You can thank me later!


Makes 4 servings

For the French Toast

  • 4

    slices cinnamon raisin bread (I used Trader Joes Gluten-Free Cinnamon Raisin bread)

  • 1 tbsp

    organic butter

  • 4


  • 2 tbsp


  • 3 tsp
  • 1 tsp

    vanilla extract

  • 2 tbsp

    brown sugar

  • 2 tbsp

    maple Syrup 

For the Stewed Peaches

Make the Stewed Peaches 1st

  1. In a medium saucepan, melt the butter over medium heat.

  2. Add all remaining ingredients and continue to cook until the peaches are soft, but still holding their shape, about 5 minutes. If the mixture gets too thick, add a few tablespoons of water.

  3. remove from heat and set aside.

Make the French Toast

  1. In 12-inch skillet, melt the butter over medium heat. 

  2. Whisk together the Asian 6 Spice Blend, eggs, milk, and vanilla and pour into a shallow container with a lip. A pie tin works great.

  3. Dip bread in the egg mixture and cook the slices until golden brown, then flip to cook the other side. 

  4. Remove from pan, top with the stewed peaches, their juices, and the maple syrup.

Samantha Binkley