1. Whisk together eggs, sugar and salt in a large bowl. 2. Add the milk, cream, peach puree and vanilla. Whisk until combined. 3. Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes. 4. Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat. 5. Add 4 slices of the soaked bread and cook until golden brown, flip over and continue cooking until golden brown on the second side. 6. Place 1 slice of the French toast on a plate, ladle some of the peach syrup on top. Top with a second slice of toast and ladle more of the peaches on top. 7. Garnish with a mint sprig. 8. WHITE PEACH-PECAN MAPLE SYRUP: Heat maple syrup over low heat in a medium saucepan. Add the peaches, pecans and bourbon and let simmer for 10 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
