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!

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French Toast with Roasted Peaches and Brown Sugar Bourbon Syrup

French Toast recipe with Roasted Peaches and a boozy Brown Sugar Bourbon Syrup

Course Breakfast, Brunch

Cuisine American, French

Keyword bourbon, Breakfast, Brown sugar, brunch recipe, Easy recipe, French toast, Peaches, Quick recipe

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6 slices

Equipment

• Baking tray
• Saucepan
• Frying pan
• Shallow bowl or dish
• Whisk

Ingredients

French Toast

• 6 slices slightly stale brioche
• 4 whole eggs
• 120 ml milk
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 4 large ripe pitted peaches, sliced into wedges
• 1 tbsp sugar

Brown Sugar Bourbon Syrup

• 200 grams brown sugar
• 200 ml water
• 100 ml bourbon
• 1 tsp lemon juice
• whipped cream for serving

Instructions

Brown Sugar Bourbon Syrup

• In a small saucepan, combine the brown sugar and water. Bring to the boil and alllow to simmer for 5-10 minutes or until thickened slightly.
• Add the bourbon and cook for another 20-30 seconds. Leave on a very low heat to keep warm while making the French Toast.

French Toast

• Preheat oven to 180°c. Place peach wedges on baking tray and roast in the oven for 15-20 minutes while you make the French Toast.
• Lightly beat together the eggs, milk, cinnamon and vanilla in a shallow dish.
• Preheat the pan to a medium heat, soak a slice of brioche in the egg mix, ensuring both sides are well covered and transfer to the hot pan. Allow to cook for 2-3 minutes on one side before flipping over to the other and continue to cook until golden brown, about 2 minutes.
• Continue this process with all slices of brioche and leave in the warming section of the oven until ready to serve.
• Serve the French Toast with a dollop of whipped cream, the roast peaches and the warm brown sugar bourbon syrup drizzled over.