White Peach Bourbon French Toast

Posted by Travis Miller on

6 Large Eggs
2 cup Whole Milk
1 tsp. pure vanilla extract
¼ tsp. salt
6 slices challah bread
4 Tbsp. unsalted butter
4 Tbsp. vegetable oil
2 Tbsp. Granulated Sugar
¼ cup heavy cream
¼ cup peach puree
4 slices of day-old brioche bread (sliced ½ inch thick)
Fresh Mint Sprigs for garnish

Whisk together eggs, sugar, and salt in a large bowl. Add milk, heavy cream, peach puree, FALLING BARK FARM® HICKORY SYRUP and pure vanilla extract, and whisk until combined. Place brioche in a large baking dish. Pour custard over and turn to coat. Let sit for 5 minutes. Heat 2 Tbsp. of unsalted butter and 2 Tbsp. of vegetable oil in a large non-stick sauté pan over high heat. Add 4 slices of the soaked bread and cook until golden brown on the second side. Place one slice of the French toast on a plate and ladle some White Peach-Pecan Hickory Syrup. Top with a second slice and syrup and garnish with a fresh mint sprig.

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