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

• 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)

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.

eggs, sugar, salt, milk, heavy cream, white peach puree, vanilla, bread, unsalted butter, vegetable oil, mint sprig, white peachpecan maple syrup, maple syrup, white peaches, pecans, bourbon

Taken from www.food.com/recipe/bobby-flays-white-peach-bourbon-french-toast-with-white-peach-p-381561 (may not work)