”Whilst I am, shockingly, more of a savoury–for–breakfast type of person, I do make the occasional exception for French toast. Whilst the dish can feel like an indulgent treat, it is incredibly quick and easy to make. In this version, I top the toast with brown sugar peaches that have been caramelised with bourbon. If you don’t have bourbon, you can substitute with amaretto (almond) liqueur or simply replace with water or cream if you want to omit the alcohol entirely.” — Edd Kimber
Edd Kimber’s French Toast with Brown Sugar Bourbon Peaches
Makes 2 servings
Ingredients
- French Toast:
- 2 large eggs (100 grams)
- ½ cup (120 ml) whole milk
- 1 tablespoon (12 grams) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 2 tablespoons (28 grams) butter
- 4 thick slices brioche, slightly stale
- Brown Sugar Bourbon Peaches:
- 1 tablespoon (14 grams) unsalted butter
- ⅓ cup plus 1 tablespoon (85 grams) firmly packed light brown sugar
- 2 tablespoons (30 ml) bourbon
- ¼ teaspoon ground cinnamon
- Pinch kosher salt
- 1 large fresh peach, sliced
- Whipped cream, to serve
Instructions
- For French toast: Add the eggs, milk, granulated sugar, and vanilla to a small shallow dish, and whisk to combine.
- Add half the butter to a skillet, and place over medium heat and cook until foamy. Dip two of the brioche slices into the custard, flipping so both slices are soaked with the custard. Place into the skillet and cook until the bottom is browned, flip, and cook the other side. Place the slices onto a parchment paper-lined baking pan, and place in a warm oven whilst you repeat the process with the remaining butter and bread and cook the peaches.
- For peaches: Wipe the skillet clean, and add the butter and cook over medium until melted. Add the brown sugar and remaining ingredients, and cook until the peaches are starting to soften and are coated in caramel, 4 to 5 minutes.
- To serve, top the French toast with a little whipped cream and a generous serving of the peaches.
Tried this recipe?Let us know how it was!
I don’t see how to add the bourbon or when in the recipe? Did I miss something?
Hi Mary,
Thank you for reaching out. This recipe calls for 2 tablespoons of bourbon. You add it in step 3, as part of the “remaining ingredients.” Happy baking!