White Peach Bourbon French Toast


  • 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


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. 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: 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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