Monday, September 12, 2011

French Toast with Bourbon Peach Sauce

This recipe comes from Once a Chef always a Chef

  • 3 medium  peaches, peeled, pitted and sliced
  • 1 Tablespoon butter
  • 1/4 Cup  brown sugar
  • 1/4 Cup white sugar
  • 1/3 Cup  bourbon
  • 2 Tablespoon butter

  • 4 slices Texas Toast or Brioche, cut thickly
  • 2 eggs, beaten
  • 1 1/4 Cups half & half
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoon granulated sugar

  • 3 Tablespoon pecans, chopped and lightly toasted


1. To make the sauce, melt 1 Tablespoon butter in a saute pan, over medium high heat. Add the peaches and cook for 2 minutes. Add the sugars then carefully add the bourbon, away from the stove. Return to the stove and cook until the peaches are tender but not falling about. Remove from heat.

2.  To make the french toast combine the eggs, half & half, cinnamon and sugar. Mix well. Dunk each slice of bread in the mixture, soaking both sides. You should have just enough of the custard for the 4 slices of bread. Place the soaked slices of bread on a tray and allow to sit for 5 minutes to allow the custard to penetrate all the way through.

3. Meanwhile heat a griddle to medium heat. Add the french toast and cook until golden brown and set all the way through. When just about finished return peaches to the heat. When they come to a simmer add the last 2 Tbsp. butter, stirring constantly to make the butter doesn’t separate out. Cut 2 pieces of french toast in half, diagonally, place on a plate, and top with 1/2 the bourbon peach sauce. Garnish with 1/2 the pecans. Do same with the second plate.

Serves 2

1 comment:

  1. Oh my! You are killing me! I will never be able to loose weight now...lololo