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