Bobby Flays White Peach Bourbon French Toast With White Peach P Recipes

Steps:

• For the pickled peaches: Combine the maple syrup and vinegar in a nonreactive medium saucepan and bring to a simmer over low heat. Stir in the peaches and cook until soft. Remove from the heat and let the peaches sit in the liquid for at least 15 minutes. Remove the peaches with a slotted spoon to a small bowl. Reserve the cooking liquid for the caramel.
• For the pickled peach bourbon caramel: Cook the reserved pickling liquid over high heat until reduced to about 1/2 cup. Add the maple syrup and butter and cook until slightly thickened, about 5 minutes.
• Remove the pan from the heat, add the bourbon, carefully return the pan to the heat, bring to a boil and cook the alcohol off, about 5 minutes longer.
• For the cream cheese filling: Whisk together the cream cheese, mascarpone, peach preserves, honey and cinnamon until smooth. Cover and let sit at room temperature while you make the French toast.
• For the French toast: Preheat the oven to 300 degrees F.
• Set a baking rack in a rimmed baking sheet. Spread out the bread in a single layer and bake to stale, about 15 minutes. (Alternatively, slice the bread the night before, place on a baking rack set on a baking sheet and let stale on the counter overnight.) Remove the bread and let cool. Increase the heat of the oven to 350 degrees F. Set aside the baking sheet and baking rack.
• Heat the oil in a small pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
• Whisk together the eggs, yolks, granulated sugar, vanilla, cinnamon and salt in a baking dish until smooth. Whisk in the heavy cream, milk and bourbon until combined.
• Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over medium heat until it begins to shimmer. Dip 4 slices of the bread into the custard mixture and let sit until soaked through, this should take at least 1 minute per side. Remove the slices with a slotted spatula and let the excess custard run off. Place 3 or 4 slices in the pan at a time (depending on how large your pan is) and cook until the bottom of the bread is golden brown, about 3 minutes. Flip over and continue cooking until the bottom is golden brown and the center is cooked through, about 3 minutes more. Transfer to the prepared baking and place in the oven. Repeat with the remaining butter, oil and bread. Bake the French toast in the oven for 5 minutes.
• Remove the French toast from the oven and spread the cream cheese filling on 4 of the French toast slices, Top with the remaining 4 slices and transfer to plates. Top with some of the pickled peaches, drizzle with the bourbon caramel and garnish with some of the bacon. Dust with confectioners' sugar and garnish with mint sprigs, if desired.

Steps:

• Whisk together eggs, sugar and salt in a large bowl.
• Add the milk, cream, peach puree and vanilla. Whisk until combined.
• Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes.
• Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat.
• Add 4 slices of the soaked bread and cook until golden brown, flip over and continue cooking until golden brown on the second side.
• 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.
• Garnish with a mint sprig.
• 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.

Steps:

• For the French toast: Preheat the oven to 275 degrees F.
• Cut each slice of bread lengthwise into thirds (18 pieces total). Transfer to a baking rack set over a baking sheet and bake for 30 minutes to dry out. Remove from the oven and let sit for another 30 minutes before making the French toast.
• Meanwhile, make the ganache: Whisk the heavy cream and almond butter together in a small saucepan, and bring to a simmer over low heat, stirring occasionally¿the mixture doesn't have to be completely smooth. Remove from the heat, cover, and let steep for 10 minutes.
• Put the white chocolate in a heatproof bowl. (If the cream has cooled off significantly, reheat it nearly to a simmer.) Strain the hot cream over the chocolate through a fine strainer, add the orange zest, and let sit for 1 minute. Whisk until smooth. Keep warm.
• Continue with the French toast: Whisk together the 1 cup sugar, cinnamon and star anise in a shallow baking dish.
• In a bowl, whisk together the eggs, egg yolks, 2 tablespoons sugar, half-and-half and vanilla extract until very smooth. Transfer to a second shallow baking dish.
• Working in batches to avoid crowding the pan later on, soak the bread until saturated, turning a few times, about 3 minutes total.
• In a large nonstick skillet over medium heat, heat half of the oil and half of the butter until melted and shimmering. In batches, add the soaked bread and cook, turning, until golden brown on all sides, about 30 seconds per side. Immediately remove from the pan, toss in the spiced sugar, and transfer to a platter. Repeat with the remaining oil, butter and bread.
• Serve the churros warm with the ganache for dipping.

Steps:

• Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• For the caramelized peaches:
• Combine the peaches, granulated sugar, muscovado sugar and peach eau de vie in a large bowl. In a heated pan, add the butter and vanilla extract. Toss in the peaches and cook just to heat through, about 5 minutes. Toss again with the mint. Set aside and keep warm.
• For the pain perdue:
• Whisk together the eggs and sugar in a large baking dish until combined. Add the cinnamon, salt, nutmeg, milk, cream and vanilla extract and whisk until smooth. Add the bread, in batches and let soak on each side for 1 to 2 minutes until soaked through. While the bread is soaking, heat 2 tablespoons of the butter and 2 tablespoons of the oil on a large griddle over medium-high heat until butter is melted and oil begins to shimmer.
• Spread the feuilletine crushed wafers in a large baking dish and dip the bread on each side in the mixture, pressing gently to adhere. Place the bread on the hot griddle and cook each side until golden brown.
• Transfer to a baking sheet and bake in the oven to completely heat through, about 5 minutes. Serve 2 pieces per person, topped with a dollop of the vanilla butter and spoonfuls of the caramelized peaches. Top with maple syrup and mint and serve.
• Vanilla Bean Butter:
• Stir together the butter, vanilla bean seeds, sugar, and salt in a small bowl until combined.