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
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.