Unlike Any Other
I don’t know why it’s taken me this long to try out the viral Honey Butter Toast because let me start off by telling you: you have to make this. It’s unlike any other dessert I’ve had, and I mean how can you say no to honey butter? So of course, I had to make my own rendition of it with this Caramelized Peach Honey Butter Toast. Caramelized slices of challah topped with a brown sugar whipped cream and sautéed vanilla bean peaches. This dessert has the perfect amount of warmth and sweetness that makes you feel cozy inside and out.
Honey Butter Challah
First, we’re going to start by cutting off the crust on all sides of the challah loaf so that you have a crustless rectangular loaf. Traditionally, this recipe is made with a loaf of milk bread, but challah works just as well and is easier to find in stores. Cut the loaf into 6 even slices then place them onto a baking sheet lined with parchment paper.
In a bowl, combine the unsalted butter, brown sugar, honey, vanilla extract, and salt. Spread this mixture onto all sides of each slice of challah so that they are fully coated. Bake it in the oven for about 20 minutes, making sure to flip the slices over halfway through baking. When the toasts are done, transfer them onto a wire rack to slightly cool.
Jammy and Juicy
Heat a pan over medium hight heat. Add in the unsalted butter and olive oil. One the butter has melted, add in the peaches. Split the vanilla bean down the center. Use the back of a knife to run down the slit to scrape out the vanilla bean seeds. Add it into the pan along with the vanilla bean pod.
Pour in the maple syrup, water, cinnamon, and a pinch of salt. Mix and bring the mixture to a bubble. Reduce the heat to medium low and simmer for about 5 minutes until the peaches have slightly softened and the juices turn jammy. Set aside.
A Touch of Brown Sugar
Add the heavy cream, brown sugar, and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment. Mix on high speed until you get soft peaks of whipped cream.
To serve, add a spoonful of the brown sugar whipped cream onto each honey butter toast. Top with some of the sautéed peaches. Spoon any extra sauce from the peaches on top and ejoy!
Basking in The Warmth
I honestly don’t know where to start with this Caramelized Peach Honey Butter Toast because there’s so many things I love about it. The honey butter toast browns on the edges, so the corners develop a caramelized chew to them. Then the center of it remains soft and fluffy from all the honey butter seeping into the challah. The brown sugar whipped cream is the perfect topping because it’s not too sweet but also has that caramelized flavor. Mixed with the juices from the peaches, it creates a deliciously sweet, creamy sauce. I love how the sautéed peaches add a juicy bite of freshness, and the vanilla bean seeds are the cherry on top! If you love desserts that are filled with warm spices and flavors, you have to give this Caramelized Peach Honey Butter Toast a try!
Caramelized Peach Honey Butter Toasts
Ingredients
For the Honey Butter Toasts:
- 1 Loaf Challah Bread
- ½ cup Unsalted Butter (room temperature)
- ¼ cup Brown Sugar
- 3 tbsp Honey
- ½ tsp Vanilla Extract
- Pinch of Salt
For the Sautéed Peaches:
- 1 tbsp Unsalted Butter
- 1 tbsp Olive Oil
- 2 Peaches Cut Into Wedges
- ½ Vanilla bean
- 2 tbsp Maple Syrup
- ¼ cup Water
- ¼ tsp Cinnamon
- Pinch of Salt
For the Brown Sugar Whipped Cream:
- 1 cup Heavy Cream
- 2 tbsp Brown Sugar
- ½ tsp Vanilla Extract
Instructions
For the Honey Butter Toasts:
- Cut off the crust on all sides of the challah so that you have a rectangular loaf. Cut the loaf into 6 even slices. Place the slices onto a baking sheet lined with parchment paper.
- In a bowl, combine the unsalted butter, brown sugar, honey, vanilla extract, and salt. Spread this mixture onto all sides of each slice of challah so that they are fully coated. Bake it in the oven for about 20 minutes, making sure to flip the slices over halfway through baking. When the toasts are done, transfer them onto a wire rack to slightly cool.
For the Sautéed Peaches:
- Heat a pan over medium hight heat. Add in the unsalted butter and olive oil. When the butter has melted, add in the peaches. Split the vanilla bean down the center with a knife. Use the back of the knife to run down the slit to scrape out the vanilla bean seeds. Add it into the pan along with the vanilla bean pod.
- Pour in the maple syrup, water, cinnamon, and a pinch of salt. Mix and bring the mixture to a bubble. Reduce the heat to medium low and simmer for about 5 minutes until the peaches have slightly softened and the juices thicken. Set aside.
For the Brown Sugar Whipped Cream:
- Add the heavy cream, brown sugar, and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment. Mix on high speed until you get soft peaks of whipped cream.
- To serve, add a spoonful of the brown sugar whipped cream onto each honey butter toast. Top with some of the sautéed peaches. Spoon any extra sauce from the peaches on top. Enjoy!
