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.