Boozy French Toast with Roasted Peaches and Brown Sugar Bourbon Syrup Recipe

So…. technically peaches are waaaay out of season… but I don’t care. The combination of the brown sugar bourbon syrup with the sweet peaches and buttery brioche quite simply draw me in no matter what season it is. And if I accent the blacks in the photos I can totally pull it off as a fall recipe… right?!

To kick off the recipe, start off by making the brown sugar bourbon syrup (bet you can’t say that fast 3 times!). Boil the sugar and water until it starts to become syrupy, then add in the bourbon and cook off for another 30 seconds. Keep warm until ready to serve. This syrup has a tendency to crystallise when cool, so to combat it, you can either put a small squeeze of lemon juice into it or resign to melting any leftovers for another use. (I did not have a lemon on hand when I made this so I settled for crystallised syrup)

Next, cut the peaches in half, remove the stone, cut into wedges, toss in sugar and begin to roast. While these are in the oven, you can start cooking off the french toast by dipping each piece of brioche into the egg mix and frying evenly on each side for 2-3 minutes.

When everything is ready, serve family style and stack the french toast slices on top of each other, top with roasted peaches, lump on some whipped cream, drizzle the bourbon syrup over to your hearts content and dig in!