Breakfast & Brunch/ Summer/ Vegetarian

Bourbon Peach Vanilla Spiced French Toast

4 thick brioche slices with bourbon syrup and peach slices

This is your classic french toast recipe, with a delightful and tasty twist. Thick cut slices of bread, dipped in a delicious custard, and served with a homemade and easy bourbon peach syrup – a brunch must!

Recipe Tips and Notes

Type of Bread – in general, you want an unsliced sturdy loaf to make french toast. Reason being, whichever bread you choose, needs to withstand soaking 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 or french bread – unsliced so you can cut the slices as thick as you’d like.

Butter & Neutral Oil – 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 aids in the goal of crisp golden edges. Be sure to wipe out all browned and burnt bits from the pan/skillet after every batch.

Bourbon Peach Syrup – don’t worry, this is the easiest part of the recipe! I mean, e-a-s-i-e-s-t, all you need are fresh peaches, brown and granulated white sugar, bourbon, and water. These simple ingredients combined with heat make a yummy syrup, perfect for this french toast recipe!

Let’s Check Out Some Process Shots!

Bourbon Peach Vanilla Spiced French Toast

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Breakfast & Brunch American
By Taneisha Morris Serves: 4
Prep Time: 10 Cooking Time: 20 Total Time: 30

This is your classic french toast recipe, with a delightful and tasty twist. Thick cut slices of bread, dipped in a delicious custard, and served with a homemade and easy bourbon peach syrup - a brunch must!

Ingredients

  • Bourbon Peach Syrup
  • ¼ cup Brown Sugar
  • ¼ cup Granulated White Sugar
  • ½ cup Bourbon
  • ½ cup Water
  • 2 Whole Fresh Peaches sliced
  • Classic French Toast
  • 1 cup Milk
  • 4 Large Eggs
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Salt more to taste
  • 1 tsp Pure Vanilla Extract
  • 1½ tbsp Brown Sugar
  • 6-8 slices Thick Cut Brioche, Pullman or French Bread
  • Butter & Neutral Oil

Instructions

1

In a small saucepan over high heat, bring brown sugar, granulated white sugar, bourbon and water to a boil.

2

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.

3

Allow liquid to reduce to a syrup-like consistency, around 5-6 minutes, or longer.

4

Remove from heat, and allow to cool. As the syrup cools, it will also become thicker in consistency.

5

In a medium/large shallow bowl, whisk together milk, eggs, cinnamon, nutmeg, salt, vanilla, and brown sugar. until very well combined.

6

Working in batches, dip slices of bread into the egg mixture for roughly 20 seconds each side - ensure to flip only once.

7

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.

8

When ready to serve, drizzle on bourbon peach syrup, top with bourbon infused peach slices, and a sprinkle of confectioners/powdered sugar.

Notes

You may use whichever milk you have on hand, I personally used almond milk for this recipe, however you can opt for heavy cream, half and half, whole, skim etc. For the ground cinnamon and nutmeg, you can add more or less, depending on your preferences.

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