”While I’m, shockingly, extra of a savoury–for–breakfast sort of individual, I do make the occasional exception for French toast. While the dish can really feel like an indulgent deal with, it’s extremely fast and straightforward to make. On this model, I prime the toast with brown sugar peaches which were caramelised with bourbon. For those who don’t have bourbon, you’ll be able to substitute with amaretto (almond) liqueur or just exchange with water or cream if you wish to omit the alcohol fully.” — Edd Kimber
Edd Kimber’s French Toast with Brown Sugar Bourbon Peaches
Makes 2 servings
- French Toast:
- 2 giant eggs (100 grams)
- ½ cup (120 ml) entire milk
- 1 tablespoon (12 grams) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 2 tablespoons (28 grams) butter
- 4 thick slices brioche, barely stale
- Brown Sugar Bourbon Peaches:
- 1 tablespoon (14 grams) unsalted butter
- ⅓ cup plus 1 tablespoon (85 grams) firmly packed mild brown sugar
- 2 tablespoons (30 ml) bourbon
- ¼ teaspoon floor cinnamon
- Pinch kosher salt
- 1 giant contemporary peach, sliced
- Whipped cream, to serve
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For French toast: Add the eggs, milk, granulated sugar, and vanilla to a small shallow dish, and whisk to mix.
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Add half the butter to a skillet, and place over medium warmth and cook dinner till foamy. Dip two of the brioche slices into the custard, flipping so each slices are soaked with the custard. Place into the skillet and cook dinner till the underside is browned, flip, and cook dinner the opposite aspect. Place the slices onto a parchment paper-lined baking pan, and place in a heat oven while you repeat the method with the remaining butter and bread and cook dinner the peaches.
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For peaches: Wipe the skillet clear, and add the butter and cook dinner over medium till melted. Add the brown sugar and remaining elements, and cook dinner till the peaches are beginning to soften and are coated in caramel, 4 to five minutes.
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To serve, prime the French toast with slightly whipped cream and a beneficiant serving of the peaches.
