Food Network: Croissant French Toast Stuffed With Grilled Peaches

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Croissant French Toast Stuffed With Grilled Peaches
Recipe courtesy Mark Reichle and Nancy Miller

Ingredients
4 eggs
1 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 peaches
2 tablespoons butter, melted
1 lemon, juiced
2 tablespoons sugar
4 croissants, sliced in 1/2 lengthwise
Bourbon Pecan Maple Syrup, recipe follows

Fresh mint sprigs, for garnish

Instructions
Prepare coals on a grill and let heat reduce to a
moderate heat.

In a blender, combine eggs, cream, vanilla, cinnamon, and nutmeg. Blend until the
ingredients are smooth. Set aside.

Slice peaches in half and remove the pit. Brush the flesh side of each half with
melted butter. Place the peaches on the grill for 5 minutes, or until the flesh
side is evenly caramelized and begins to soften. Remove the peaches from the grill
and dice them. Transfer to a bowl and add lemon juice and sugar, to taste. Set the
peach mixture aside.

Pour the egg batter into a pie plate. Dip the croissant halves into the batter,
making sure that each side is coated. Place the croissants on the grill, flat side
down. Grill for 1 to 2 minutes, or until the batter appears cooked and the
croissant begins to darken; watch carefully, as they will cook quickly. Flip the
croissants and grill on the other side for 1 to 2 minutes. Remove the croissants
from the grill.

Place the bottom half of 1 croissant on a plate. Add 1/4 of the peach mixture and
place the top half of the croissant over the peaches. Pour Bourbon Pecan Maple
Syrup over the top and garnish with fresh mint. Repeat with remaining
croissants.

Bourbon Pecan Maple Syrup:
1/4 cup butter
1/2 cup bourbon
1 cup maple syrup
1/2 cup chopped pecans

Melt butter in a medium saucepan over medium heat.
Once the butter begins to brown, remove the pan from heat and add bourbon. Flambe
the mixture until the alcohol has burned off and then add the syrup and pecans.
Return the pan to the heat and simmer for 10 minutes.