Ingredients Jump to Instructions ↓

  1. 6 large eggs

  2. White Peach-Pecan Maple Syrup:

  3. 2 tbsps granulated sugar

  4. 1/4; tsp salt

  5. 500ml (2 cups) whole milk

  6. 65ml (1/4; cup) double cream

  7. 65ml (1/4; cup) white peach puree

  8. 1 tsp pure vanilla essence

  9. 4 slices day old brioche, sliced

  10. 1cm (1/2;- in) thick

  11. 4 tbsps unsalted butter

  12. 4 tbsps vegetable oil

  13. White Peach-Pecan Maple Syrup, recipe follows

  14. Mint sprigs, for garnish

Instructions Jump to Ingredients ↑

  1. White Peach-Bourbon French Toast with White Peach-Pecan Maple Syrup 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. 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 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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