Bourbon Peach French Toast Recipe

Prepare custard

In a wide shallow bowl or baking dish large enough for a slice of brioche, whisk together 6 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon sea salt until fully combined and slightly frothy.

Soak bread

Heat a large skillet or griddle over medium heat and add 1 tablespoon unsalted butter to melt. Dip each brioche slice into the custard, letting it soak for 10–15 seconds per side (longer for thicker slices), allowing bread to absorb but not fall apart. Let excess drip back into the bowl.

Cook slices

Add remaining butter in 1 tablespoon increments to the skillet as needed (total about 2–3 tablespoons). Place soaked brioche slices on the hot skillet and cook 3–4 minutes per side, until golden brown and cooked through (internal temperature ~140°F/60°C). Cook in batches, keeping finished slices warm in a low oven (200°F/95°C) on a baking sheet while you finish remaining slices.

Prepare peaches

While the first batch of toast cooks, peel (if desired) and slice 3 ripe peaches into 1/4-inch slices. If using frozen peaches, thaw and drain excess liquid.

Cook peaches

In a medium skillet over medium heat, melt 1 tablespoon unsalted butter. Add sliced peaches and sauté 3–4 minutes until they begin to soften.

Build glaze

Add 1/2 cup light brown sugar, 1 tablespoon fresh lemon juice, 1/4 teaspoon cinnamon, and 1/8 teaspoon sea salt to the skillet. Cook 2–3 minutes, stirring, until sugar dissolves and mixture becomes saucy.

Finish with bourbon & thicken

Remove the pan from direct heat for safety and carefully stir in 2 tablespoons bourbon. Return to low-medium heat and dissolve 1 teaspoon cornstarch in 1 teaspoon cold water; add to the peach mixture and simmer 1–2 minutes until glaze thickens slightly and peaches are tender but hold shape. Taste and adjust sweetness or bourbon. Keep warm until serving.

Make pecan butter

In a small bowl, combine 1/2 cup softened unsalted butter, 1/2 cup finely chopped toasted pecans, 2 teaspoons maple syrup, and 1/8 teaspoon sea salt. Mix with a fork or small spatula until uniformly blended but still spreadable. For a smoother butter, beat briefly with a hand mixer or pulse in a food processor for 10–15 seconds (don't over-process if you want texture). Transfer to refrigerator if not using immediately; bring to room temperature before serving.

Place 1–2 slices of warm brioche French toast on each plate (depending on appetite). Dot each stack with a generous spoonful of pecan butter so it begins to melt over the warm toast.

Spoon warm bourbon peach glaze and peaches over the top of the toast and butter, dividing glaze evenly (about 1/4 to 1/3 cup glaze per serving).

Dust with powdered sugar, sprinkle with extra chopped toasted pecans, and offer maple syrup on the side if desired. Serve immediately.