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

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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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

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


  1. 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.
  2. 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. 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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