Spiced French Toast topped with warm peaches cooked in maple syrup, bourbon and vanilla bean paste.
While many people were celebrating Father’s Day on the weekend,* I was thinking ahead to June 21 – which is ‘National Peaches ‘n’ Cream Day’ – and celebrating with French Toast.
Admittedly, this recipe doesn’t involve cream (my recipes rarely do). But it does involve peaches. And bourbon! Bourbon is better than cream, no?
*It was Father’s Day in North America the UK, Ireland, and parts of Europe – but not in Australia or New Zealand. So if you’re thinking, ‘Whaaa? Father’s Day in June!? Did I miss something?’, then don’t panic.
The batter for this French Toast is spiced with cinnamon and nutmeg, and there’s a dash of bourbon in there for good measure. The cooked French Toast is then topped with some sweet, warm, and slightly boozy peaches. A few walnuts (or pecans) top everything off, and add a little crunchiness.
Of course, if you wanted to get into the Peaches ‘n’ Cream Day spirit, you could always top the French Toast and peaches with cream. Or, better yet, a scoop of ice cream!
On a less-indulgent note, if bourbon isn’t your thing – or you’ve run out – then you could try using orange juice instead. Alternatively, just replace it with water. The cinnamon, nutmeg, vanilla bean paste and peaches add plenty of flavor to this breakfast, so the bourbon isn’t absolutely necessary.
Just in case you’ve forgotten, or haven’t made French Toast before, it’s best to use reasonably dry bread for these types of recipes. Three days old is usually perfect, but it depends on the bread. And if the bread’s so dry that you can grate it or snap it in half, then it’s gone too far (but use can turn it into breadcrumbs instead).
Last of all, I neglected to mention the ‘recipe theme’ for June in the last post. The recipe theme is… food days! (If you missed National Doughnut Day, then you can always have a belated celebration with Doughnut Overnight Oats!).
Fun Fact: Bourbon is named after the French dynasty House of Bourbon, a French dynasty.
- French Toast
- 2 eggs
- 1 tablespoon (15mL) bourbon
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch of salt
- ⅓ cup (80mL) milk
- 2 - 4 slices dry bread
- 2 tablespoons (30mL) maple syrup
- 1 tablespoon (15mL) bourbon
- ½ teaspoon vanilla bean paste
- ¼ teaspoon ground cinnamon
- 2 peaches, sliced
- Chopped walnuts
- French Toast: In a bowl, whisk together the eggs, bourbon, vanilla extract, cinnamon, nutmeg and salt. Add the milk, and whisk until completely combined.
- Place the bread slices in a single layer in a large dish. Pour over the batter, and flip the slices to coat them completely. Let the slices sit for 15 minutes, flipping them after 10 minutes.
- Preheat a skillet over medium-low heat. Grease with cooking oil spray, and then add the soaked bread (cook the bread in batches if necessary).
- Cook the bread for 4 - 5 minutes on the first side. Flip, and cook for 3 minutes on the other side. The French toast is ready when each side is lightly golden and flecked with a few darker patches. Adjust the stove heat as needed.
- Bourbon Peaches: In a small skillet over medium heat, stir together the maple syrup, bourbon, vanilla bean paste and cinnamon. Add the sliced peaches.
- Cook the peaches for approximately 5 - 10 minutes, stirring frequently, or until the peach slices have softened slightly and the liquid has reduced.
- Top the French toast with the Bourbon Peaches and some chopped walnuts.
Bread that is three days old is usually ideal, but it depends on the bread. If the bread can be grated or snapped in half, it's too dry (but can be turned into breadcrumbs).
Full-fat milk is best, but low-fat or dairy-free milk will work too.