White Peach Bourbon French Toast With White Peach Pecan Maple Syrup Recipes

Steps:

• Heat a large nonstick skillet over medium-low heat and melt 2 tablespoons of the butter.
• In a large bowl, combine the milk, eggs, 1/4 cup of the brown sugar, the cinnamon, and vanilla. Whisk together until everything's combined and smooth.
• One by one, dunk the slices of bread into the egg mixture and place them on the buttery skillet.
• Fit as many slices in the skillet as you can, cooking them until golden on the first side, about 2 1/2 minutes. Flip to cook them on the other side for about 2 minutes. Remove them to a plate. Add 2 tablespoons of the butter to the skillet and repeat with the rest of the bread slices until they're all cooked.
• To the same skillet, add the remaining 4 tablespoons butter, the remaining 1 cup of brown sugar, and the salt. Stir and cook over medium heat until the butter and sugar are melted and bubbling, 2 to 3 minutes. Turn off the heat completely, pour in the bourbon and stir, allowing the fumes to dissipate for about 1 minute. Turn the stove on medium heat and continue to stir and cook for another minute, or until the mixture is starting to thicken. Add the pecans, stir to combine. Keep cooking the sauce, stirring constantly, until the mixture is deep golden, 2 to 3 minutes. Be careful not to cook it too long as it will become chewy, you want a nice caramelly sauce. Turn off the heat.
• Serve two pieces of French toast with a little butter. Sift over some powdered sugar.
• Spoon on a generous amount of the sauce then top with whipped cream and a sprinkling of cinnamon.

Steps:

• Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.

Steps:

• For the buttered pecans:
• Place a rack in the upper third of the oven and preheat to 350°F.
• Place the pecan pieces on a rimmed baking sheet and toast for 10 to 14 minutes, until fragrant and golden brown. Remove from the oven and reduce the oven temperature to 200°F.
• In a medium sauté pan set over medium heat, melt the butter. Stir in the sugar and salt. Add the pecans and cook, stirring, for 3 to 4 minutes, until the butter is lightly browned. Remove the pan from the heat.
• For the french toast:
• In a medium bowl, whisk together the eggs and milk.
• In a small saucepan set over medium heat, warm the heavy cream for about 3 minutes, until just steaming and remove from the heat.
• In a small bowl, combine the brown sugar, cinnamon, and salt. Add the sugar mixture to the cream and stir just until the sugar is dissolved. Add the cream mixture to the egg and milk mixture. Stir in the vanilla.
• Working with one slice of bread at a time, put a slice into the egg mixture and let it soak for about 15 seconds on each side. Place on a rimmed baking sheet to rest while all the bread is dipped and the pan is heated.
• In a medium nonstick skillet or griddle pan set over medium heat, melt the clarified butter. Place 2 or 3 bread slices into the pan and cook for about 2 minutes per side, until golden brown on each side. Add a bit more butter to the pan after you flip the bread, if needed. Transfer to a heatproof plate or rimmed baking sheet with a wire cooling rack set inside. Cover with a kitchen towel and keep warm in the oven while you cook the rest of the toast. Repeat the cooking process with the remaining bread.
• For the bourbon maple syrup:
• In a small saucepan set over low heat, gently stir together the maple syrup, bourbon, and vanilla until just warmed and well combined.
• To serve, place 2 slices of French toast on each plate. Generously sprinkle with buttered pecans, drizzle with syrup, and dust with confectioners' sugar. Serve immediately.

Steps:

• Whisk together eggs, sugar and salt in a large bowl.
• Add the milk, cream, peach puree and vanilla. Whisk until combined.
• Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes.
• 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.
• WHITE PEACH-PECAN MAPLE SYRUP: Heat maple syrup over low heat in a medium saucepan. Add the peaches, pecans and bourbon and let simmer for 10 minutes.