Peaches & Cream French Toast Recipe

Make custard and soak bread

In a wide shallow bowl or baking dish, whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and slightly frothy. Arrange brioche slices in a single layer and press gently so each slice absorbs custard; soak 30–45 seconds per side for thinly sliced brioche, or 1–2 minutes per side for very thick slices. Transfer soaked slices to a wire rack set over a baking sheet while you prepare the pan.

Cook French toast

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon unsalted butter. When butter is foaming, add 3–4 soaked brioche slices without crowding. Cook 3–4 minutes per side until deep golden brown and set; add remaining 1 tablespoon butter as needed between batches. Keep finished slices warm on a sheet tray in a low oven (200°F / 95°C) while you grill peaches and finish components.

Halve peaches and remove pits. Toss peach halves gently with light brown sugar, lemon juice, and a light brush of oil. Heat a grill pan or outdoor grill over medium-high heat until very hot and lightly oiled. Place peaches cut-side down and grill 3–4 minutes until caramelized and char marks form; flip and cook 1–2 minutes more until just softened but still holding shape. Remove to a plate and keep warm. If peaches release a lot of juice, reserve juices to drizzle over toast.

In a medium bowl, combine whole-milk ricotta, honey, vanilla extract, lemon zest, and salt. Whisk vigorously by hand or beat with a handheld mixer for 30–45 seconds until light, slightly fluffy, and silky. Taste and adjust honey or salt to preference. Transfer to a small serving bowl or piping bag for neat plating.

Preheat oven to 350°F (175°C) if you prefer toasted streusel; alternately you can toast in a dry skillet. In a bowl, combine flour, brown sugar, rolled oats, ground cinnamon, and salt. Using a fork or your fingertips, cut cold diced butter into the dry mix until pea-sized crumbs form. Spread on a small baking sheet and bake 8–10 minutes until golden and fragrant, stirring once midway. Cool slightly — streusel will crisp as it cools.

In a small saucepan over low heat, combine maple syrup and unsalted butter. Warm gently until butter melts and syrup is glossy. Remove from heat and stir in bourbon. Taste and, if you prefer a thicker syrup, simmer very gently for 1–2 minutes to reduce slightly (do not boil hard to avoid burning off too much alcohol). Keep warm.

To assemble: place 2 warm brioche French toast slices per serving on plates. Spoon or pipe 2–3 tablespoons honey whipped ricotta over the top of each stack. Arrange 2 grilled peach halves (or 3–4 slices) on each plate. Sprinkle generous pinch (about 2 tablespoons per 2 servings) of cinnamon streusel over the peaches and ricotta. Drizzle 1–2 tablespoons bourbon maple syrup over each plate and optionally dust lightly with powdered sugar and garnish with a mint leaf.

Serve immediately while toast is warm and streusel is crisp. Leftover whipped ricotta can be refrigerated for up to 3 days; reheat syrup gently before using.