Bourbon Peach Vanilla Spiced French Toast, is your classic french toast recipe with a delightful and tasty bourbon peach twist. Made with thick cut slices of brioche bread, dipped in a delicious custard, and served with an easy homemade bourbon peach syrup. It’s the perfect way to elevate a breakfast or brunch feast!
Table of Contents
Bourbon Peach Vanilla Spiced French Toast Recipe Tips and Notes
What Type of Bread to Use for French Toast?
You want an unsliced sturdy loaf to make french toast. Reason being, whichever bread you choose needs to withstand soaking up the egg and milk mixture without falling apart. I would go with a Brioche loaf, however, these can be hard to find unsliced in your local grocery store. Some other alternatives would be loaf of challah, Pullman or Wonder sandwich bread or french bread – unsliced so you can cut the slices as thick as you’d like.
Do You Use Butter or Oil for French Toast?
When ready to add your french toast to the hot skillet, use a combination of a neutral oil and butter. This helps with preventing the butter from burning, and helps to get the crisp golden edges we all want. Be sure to wipe out all browned and burnt bits from the pan/skillet after every batch.
How to Make Bourbon Peach Syrup
This has to be the easiest part of the recipe! All you need are fresh peaches, brown and granulated white sugar, a good quality bourbon, and water. These simple ingredients combined with heat make a yummy syrup, perfect for this french toast recipe!
How to Make Bourbon Peach Vanilla Spiced French Toast
Make Bourbon Peach Syrup – in a small saucepan over high heat, bring brown sugar, granulated white sugar, bourbon and water to a boil. Add peaches, reduce heat to medium high for 2-3 minutes, stirring occasionally then reduce to medium heat or until there’s a gentle bubble. Allow liquid to reduce to a syrup-like consistency, around 5-6 minutes, or longer. Remove from heat, and allow to cool. As the syrup cools, it will also become thicker in consistency.
Egg Wash – in a large shallow bowl, whisk together milk, eggs, cinnamon, nutmeg, salt, vanilla, and brown sugar until very well combined. Working in batches, dip slices of bread into the egg mixture for roughly 20 seconds each side – ensure to flip only once.
Fry – in a large skillet or pan, melt butter and add oil. Add dipped slices of bread to pan and fry until golden brown on both sides and cooked though, remove and set aside.
Serve – drizzle french toast slices with bourbon peach syrup, top with bourbon infused peach slices, and a sprinkle of confectioners/powdered sugar, enjoy!
Bourbon Peach Vanilla Spiced French Toast
More Breakfast & Brunch Recipes to Try
Light and Fluffy Churro Waffles with Recipe Video & Gluten Free Banana Oat Protein Pancakes
I’d greatly appreciate if you left a star ★ rating (located below), as well as leave a comment if you found this blog post helpful and tasty!
Also, don’t forget to keep up with me on Facebook, Twitter, Instagram, and Pinterest!
Lastly, sign up to our monthly newsletter for all TSS updates straight to your inbox!
Bourbon Peach Vanilla Spiced French Toast
Equipment
- Large Shallow Dish
- Whisk
- Non-Stick Skillet or Pan
- Spatula
Ingredients
Bourbon Peach Syrup
- 1/4 cup Brown Sugar packed
- 1/4 cup Granulated White Sugar
- 1/2 cup Bourbon
- 1/2 cup Water
- 2 Peaches large, sliced
Bourbon Peach Vanilla Spiced French Toast
- 7 slices Brioche Bread cut 3/4-inch to 1-inch thick
- 4 Eggs large
- 1 cup Milk
- 2 tbsp Brown Sugar packed
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Salt
- Butter
- Neutral Oil
Instructions
- In a small saucepan over high heat, bring brown sugar, granulated white sugar, bourbon and water to a boil. Add peaches, reduce heat to medium high for 2-3 minutes, stirring occasionally then reduce to medium heat or until there’s a gentle bubble. Allow liquid to reduce to a syrup-like consistency, around 5-6 minutes, or longer. Remove from heat, and allow to cool. As the syrup cools, it will also become thicker in consistency.
- In a shallow bowl, whisk together milk, eggs, cinnamon, nutmeg, salt, vanilla, and brown sugar until very well combined. Then in a large skillet or pan melt butter and add oil over medium high heat.
- Dip slices of bread into the egg mixture for roughly 20 seconds each side (ensure to flip only once and work in batches if needed). Add dipped slices of bread to pan and fry until golden brown on both sides and cooked though, remove and set aside.
- When ready to serve, drizzle french toast slices with bourbon peach syrup, top with bourbon infused peach slices, and a sprinkle of confectioners/powdered sugar, enjoy!
Video
Notes
No Comments