White Peach-Bourbon French Toast with White Peach-Pecan Maple Syrup (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
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. 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.
3. White Peach-Pecan Maple Syrup:
4. 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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