Bobby Flay's White Peach-Bourbon French Toast With White Peach-P

Another Bobby Flay throwdown recipe. Yummmm :D

• Ready In: 40 mins
• Serves: 4

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)

Directions

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.