Photo: White Peach-Bourbon French Toast with White Peach-Pecan Maple Syrup Recipe
Ingredients
- 6 large eggs
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 cups whole milk
- 1/4 cup heavy cream
- 1/4 cup white peach puree
- 1 teaspoon pure vanilla extract
- 4 slices day old brioche, sliced 1/2-inch thick
- 4 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- White Peach-Pecan Maple Syrup, recipe follows
- Mint sprigs, for garnish
Directions
Whisk together eggs, sugar and salt in a large bowl. Add the milk, cream and peach puree and vanilla and whisk until combined. Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes.
Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat. Add 4 slices of the soaked bread and cook until golden brown, flip over and continue cooking until golden brown on the second side. Place 1 slice of the French toast on a plate, ladle some of the peach syrup on top. Top with a second slice of toast and ladle more of the peaches on top. Garnish with a mint sprig.
White Peach-Pecan Maple Syrup:
- 1 cup pure maple syrup
- 4 ripe white peaches, peeled, pitted and cut into 1/8ths
- 1/4 cup coarsely chopped toasted pecans
- 1/2 cup bourbon, optional
Heat maple syrup over low heat in a medium saucepan. Add the peaches, pecans and bourbon and let simmer for 10 minutes.
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By IslandMeg
Modesto, CA
on April 23, 2012
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I didn't make the whole recipe sorry but I did want to comment on the Bourbon/Maple/Pecan/Peach sauce. I wanted something a bit lighter, so we made pancakes with this sauce instead. I made the sauce exactly as described and it was gorgeous. Really yummy. I couldn't get fresh peaches, so I just used a bag of frozen and they were great. Easy to make, lovely and rich and lush. Just delicious. Quite a thin sauce but that made it less cloying. I made it earlier in the morning in a pot and then poured it into a microwave jug and reheated it when everyone else was ready. It was lovely.
By ckball52
on March 25, 2012
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With food allergies, I am always adapting recipes. I didn't have to deviate far for this one: changing milk and cream to almond milk and soy creamer worked fine.
I found a half bushel of peaches last fall, and froze many --without additives. When I decided to make this, I thought of them. Using thawed peaches allowed the flavors to meld, so the bourbon didn't overpower the syrup. And the soft thawed peaches blended right into the custard without fuss--no peach puree needed. No lumpy peaches or surprise bite into tartness. Thank you, Bobby, for a great start to a fine day!
By joellync
Nashua, NH
on March 04, 2011
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Melanie: Peach Puree you either have to make it or you can find it as part of a bar mixer (company called Finest Call is one company that makes bottled fruit purees used in mixed drinks. Easy recipe I got online is 1 cup peeled & chopped fresh peaches, 1 teaspoon of sugar and 1 tablespoon of water. Put all in a blender and process for a minute or until smooth. Makes about 1 cup.
I really enjoyed this recipe and it is easy enough to make. The exception is making the peach puree (and I couldn't get white peaches. The syrup was a little strong for me with the bourbon so I might try less or not at all next time. The breakfast gang really liked the syrup though.
Read all 10 reviews