White Peach-Bourbon French Toast with White Peach-Pecan Maple Syrup

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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.

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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!

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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.

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This was good. I could not find peach puree, so I used peach baby food. It wasn't very peachy to me, but putting the peaches in the syrup really added the peach flavor for me. The family loved it. But where can I find peach puree?

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Hi Bobby just wanted to tell you that this recipe is a home run. I have made it several times before and each time that I make it, the flavors explode in my mouth and I am whowed every time. I made this for my mother and some other women for sunday breakfast and they couldnt get enough. I am a chef just coming out of culinary school and when I say this is great believe me it, its the bomb!

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I am an absolute peach lover... but this french toast was a little to peachy for me. I think all the ingredients were a little too busy. The peaches, the bourbon, the pecan maple syrup... A little to much. But Bobby, i still love your food!!!

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Ingredients call for 4 slices of bread for 4 people but directions say two slices per person. I'm waiting for fresh peaches and southern house guests to try this one!

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I always wanted to know the correct way to Make french toast. I asked many people and no one could tell me. I also have eaten out in many different places, and still not had real good french toast. I was my dream to make it, and have my family enjoy it. Now thanks to this recipe I can make it any time, and always have it come out correct. I cannot thank Bobby flay enough for putting up this recipe to make my Dream come true. Soft, Tasty French Toast.

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Made this for mother's day and it easy, delicious, and a huge hit! Used Challah bread cut into thick slices, and only did a splash (maybe 1 oz total of Burbon and heated it a bit longer to make sure the alcohol cooked off (the kids were eating this after all.

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You HAVE to try this french toast. It's absolutely amazing (and I can be very picky.