White peach-bourbon French toast with white peach-pecan maple syrup

  • 6 large eggs
  • 2 tbsp caster sugar
  • 1/4 tsp salt
  • 500ml full-fat milk
  • 65ml double cream
  • 65ml white peach puree
  • 1 tsp pure vanilla extract
  • 4 slices day old brioche, sliced 1 .5cm thick
  • 50g unsalted butter
  • 60ml vegetable oil
  • White peach-pecan maple syrup
  • Mint sprigs, for garnish
  • For the white peach-pecan maple syrup
  • 250ml maple syrup
  • 4 ripe white peaches, peeled, pitted and cut into 8 pieces
  • 30g coarsely chopped toasted pecans
  • 125ml 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 25g of butter and 30ml 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 one 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.

For the 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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