Bourbon-Peach French Toast Recipe for Brunch or Dessert

Bourbon Peach French Toast

Yield: 2 servings

Ingredients

Bourbon Peach French Toast

• 4 eggs
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 2 cups milk
• 1/4 cup heavy cream
• 1/4 cup white peach puree
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 4 slices bread, about 1/2-inch thick (whole grain works well)
• 4 tablespoons butter
• 4 tablespoons canola oil

Bourbon Peach Syrup

• 1 cup maple syrup
• 4 ripe peaches, sliced
• 1/2 cup bourbon

Instructions

Bourbon Peach French Toast

1. In a large bowl, whisk together the eggs, sugar and salt. Add the milk, heavy cream, bourbon, white peach puree and vanilla; whisk until fully combined.
2. Arrange the bread in a large baking dish and pour the custard mixture over it, turning the slices to coat well. Let the bread sit in the custard for about 5 minutes so it soaks up the mixture.
3. Heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium-high heat. Add the bread slices in a single layer and cook until golden brown, then flip and cook until the second side is golden. Keep warm while you cook the remaining slices.
4. Top each serving with the bourbon peach syrup (below) and extra fresh peach slices if you like.

Bourbon Peach Syrup

1. In a small saucepan, warm the maple syrup over low heat. Add the sliced peaches and bourbon, then simmer gently for about 10 minutes so the peaches soften and the syrup takes on their flavor.
2. Spoon the warm syrup and peaches over the french toast and serve immediately.

Notes

This recipe is adapted from a Bobby Flay recipe, with slight adjustments to suit home kitchens. Use ripe, fragrant peaches for the best flavor. If you prefer no alcohol, omit the bourbon and increase the peach puree or add a splash of vanilla for depth.