White peach-bourbon French toast with white peach-pecan maple syrup

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
6 large eggs
2 tbsp caster sugar
1/4 tsp salt
500ml full-fat milk
65ml double cream
65ml white peach puree
1 tsp pure vanilla extract
4 slices day old brioche, sliced 1 .5cm thick
50g unsalted butter
60ml vegetable oil
White peach-pecan maple syrup
Mint sprigs, for garnish

For the white peach-pecan maple syrup

250ml maple syrup
4 ripe white peaches, peeled, pitted and cut into 8 pieces
30g coarsely chopped toasted pecans
125ml bourbon, optional
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 25g of butter and 30ml 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 one 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.

For the syrup:

1) 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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