Peaches & Cream French Toast Recipe

Prepare and roast peaches

Preheat oven to 400°F (200°C). In a medium bowl, toss peach wedges with brown sugar, lemon juice, ground cinnamon, and small pats of butter until evenly coated. Arrange peaches in a single layer in a shallow baking dish, cut side up. Roast for 18–25 minutes, until they are tender and caramelized at the edges. Remove from oven and set aside; spoon accumulated juices into a small bowl to drizzle later.

Make the custard

In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and kosher salt until well combined and slightly frothy. Strain the custard through a fine mesh sieve into a shallow dish (9x13 or similar) to remove any chalaza or lumps—this ensures an even soak.

Soak brioche

Arrange brioche slices in a single layer in the shallow custard, pressing lightly to ensure both sides absorb custard. Let soak 1–2 minutes per side for soft, custardy interior. For a more substantial texture, allow up to 5 minutes total but avoid becoming soggy.

Cook French toast

Heat a large skillet or griddle over medium heat. Add 1–2 tablespoons unsalted butter and swirl to coat. Cook soaked brioche slices in batches, about 3–4 minutes per side, until deep golden brown and set in the center. Adjust heat as needed so they brown without burning. Transfer finished slices to a baking sheet and keep warm in a 200°F (90°C) oven while you finish remaining slices.

Make syrup

In a small saucepan over medium heat, combine maple syrup, bourbon, and the split vanilla bean with seeds (or 1 tsp vanilla extract). Bring just to a gentle simmer, then reduce heat to low and simmer 4–6 minutes to meld flavors and slightly thicken. Stir in 1 tablespoon butter off the heat until melted and glossy. Taste and adjust — add 1–2 tsp lemon juice if it needs brightness. Keep warm.

Whip crème fraîche

In a chilled mixing bowl, whip crème fraîche with powdered sugar and lemon zest just until soft peaks form. Do not overwhip; you want a pillowy texture that still holds a peak but spreads easily.

To assemble, place 1–2 slices of warm brioche on each plate. Spoon roasted peaches over and around the toast, drizzle with vanilla bourbon syrup, and add a generous dollop (about 2–3 tablespoons) of whipped crème fraîche on top or to the side. Finish with a sprinkle of toasted sliced almonds, a dusting of powdered sugar, and a mint leaf. Serve immediately with any extra syrup on the side.