Bobby Flay'S White Peach-Bourbon French Toast With White Peach-P - cooking recipe

Ingredients

FRENCH TOAST
6 large eggs
2 tablespoons granulated sugar
1/4 teaspoon salt
2 cups whole milk
1/4 cup heavy cream
1/4 cup white peach puree
1 teaspoon pure vanilla extract
4 slices day old brioche bread, sliced 1/2-inch thick
4 tablespoons unsalted butter
4 tablespoons vegetable oil
mint sprig, for garnish
WHITE PEACH-PECAN MAPLE SYRUP
1 cup pure maple syrup
4 ripe white peaches, peeled, pitted and cut into 1/8ths
1/4 cup coarsely chopped toasted pecans
1/2 cup Bourbon (optional)

Preparation

Whisk together eggs, sugar and salt in a large bowl.
Add the milk, cream, peach puree and vanilla. Whisk until combined.
Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes.
Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat.
Add 4 slices of the soaked bread and cook until golden brown, flip over and continue cooking until golden brown on the second side.
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.
Garnish with a mint sprig.
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.