Whoever invented French toast was brilliant—it's a socially-acceptable way to have dessert for breakfast! Don't get me wrong, if you make this recipe, you'll cover a lot of your food groups for this meal (dairy, bread, eggs, and fruit), but they'll also be covered in sugary goodness (and booze).
I came up with this recipe while I was watching a cooking competition, and one of the contestants was trying to flambé something. It made me wonder how hard that actually is to do. The answer is . . . not very hard. You just need enough alcohol in the pan to catch on fire. Don't worry, though: if you're afraid to start a fire in your house (and I don't blame you, I did this using the side burner of my grill the first time), you can just cook down the bourbon. DISCLAIMER: starting a fire in your house can be dangerous.
The flavor in this recipe is amazing: the peaches pair perfectly with the maple, which pairs perfectly with the bourbon. Despite the seemingly large number of ingredients listed below, I promise that this recipe is easy to make. In fact, you probably have most of the ingredients in your kitchen right now!
You just start off making some French toast. While that cooks, flambé some peaches, then put it all together and top it with some whipped cream. For the peaches, it really doesn't matter what kind you use. I've used white and yellow peaches, and the flavor comes out about the same either way.
Enjoy while peaches are still in season!
French Toast with Flambéed Bourbon Maple Peaches
Makes: 2 servings
Prep time: 10 minutes
Cook time: 10 to 15 minutes
5 eggs
¼ cup heavy cream
¼ tsp ground cinnamon
4 thick slices (1-1 ½ inches thick) challah, brioche, or white bread
2 Tbsp butter
3 medium peaches, peeled and cut into wedges
¼ cup bourbon
2 Tbsp maple syrup
Another ⅛ tsp ground cinnamon
Whipped cream
1. Whisk together the eggs, heavy cream, and ¼ tsp cinnamon.
2. Melt butter in a medium frying pan (large enough to fit all of the bread) over medium heat. Dredge the bread in the egg mixture and quickly soak. Place in hot frying pan.
3. Meanwhile, mix together the peaches, bourbon, and remaining cinnamon. Pour into a separate pre-heated medium-sized frying pan over medium heat. Immediately set on fire by tipping the pan toward the flame, or using a lighter (much less cool). You may need to pull the peaches away from the bourbon to ignite it.
4. Cook the peaches, shaking the pan occasionally, until the flame goes out. Then add the maple and cook until slightly thickened (about 3 to 5 minutes). Set aside while you finish the toast.
5. Flip bread when bottom is browned, and brown the remaining side.
6. When French toast is ready, transfer to plate, and top with peaches, then whipped cream. Add some more cinnamon or maple if desired (and who wouldn't?).