Recipe by Janet Taylor McCracken
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.
Start to Finish: 20 minutes
- 4 large eggs
- 1 cup half-and-half
- 4 tbsp. bourbon
- 1 tsp. pure vanilla extract
- 4 peaches, each cut into 8 wedges
- 1/4 cup pure maple syrup, plus more for serving
- 1/4 tsp. ground nutmeg
- 8 slices (3/4 inch thick) brioche
- 6 tbsp. butter
1. Preheat the oven to 250°. In a large, flat bowl, whisk the eggs, half-and-half, 2 tbsp. bourbon, the vanilla, and 1/4 tsp. salt. In another large bowl, toss the peaches, 1/4 cup maple syrup, the nutmeg, and a pinch of salt.
2. Working in batches, add the bread to the egg mixture; turn to coat. Heat a large skillet over medium-high. Add 2 tbsp. butter and swirl to coat the pan. Add 4 slices of bread and cook until golden, 2 to 3 minutes per side. Transfer to a baking sheet and place in the oven to keep warm. Repeat with 2 more tbsp. butter and the remaining bread and egg mixture.
3. Melt the remaining 2 tbsp. butter in the skillet over mediumhigh. Add the peach mixture and cook, stirring occasionally and adding water by the tablespoonful if the mixture is dry, until the peaches soften slightly, about 4 minutes. Add the remaining 2 tbsp. bourbon to the skillet and stir until evaporated, about 15 seconds.
4. Divide the French toast among plates. Top with the peaches and more maple syrup.