Bobby Flay's White Peach-Bourbon French Toast With White Peach-P |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Another Bobby Flay throwdown recipe. Yummmm :D 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 bread, sliced 1/2-inch thick |
4 tablespoons unsalted butter |
4 tablespoons vegetable oil |
mint sprig, for garnish |
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) |
Directions:
1. Whisk together eggs, sugar and salt in a large bowl.
2. Add the milk, cream, peach puree and vanilla. Whisk until combined.
3. Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes.
4. Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat.
5. Add 4 slices of the soaked bread and cook until golden brown, flip over and continue cooking until golden brown on the second side.
6. 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.
7. Garnish with a mint sprig.
8. WHITE PEACH-PECAN MAPLE SYRUP: 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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