Peaches & Cream French Toast
Description
Fresh challah bread tossed in cinnamon sugar on top of a bed of peach whiskey Carmel sauce topped with flambéed peaches, homemade vanilla bean ice cream, and a crunchy pecan streusel.
French toast
1 loaf of challah bread (can be store bought or home made)
2 whole eggs
1/4 cup heavy cream
3/4 cup sugar
1/4 cup brown sugar
1 tbsp cinnamon
a pinch of salt
Procedure
1.Whisk together the cream and eggs
2.Combine the sugar, brown sugar, cinnamon and salt in a separate bowl
3.Dredge your pieces of bread in the egg wash then toss in the cinnamon sugar mixture.
4.Heat a pan and melt 2 tbsp of butter
5.Cook your toast over medium heat until golden brown on both sides
Peach whiskey caramel sauce
1 stick of butter
4oz brown sugar
1/4 cup peach whiskey
Procedure
1.In a medium sauce pot melt your butter completely
2.Add the brown sugar and let cook over medium heat until the sugar and butter are completely combined
3.Slowly whisk in your peach whiskey
4.Once everything is combined set aside and keep hot
Flambéed peaches
4 fresh peaches peeled and sliced
1/2 cup of the peach whiskey caramel sauce
A dash of whiskey
Procedure
1.Bring your Carmel sauce to a simmer then add the peaches
2.Bring the mixture to a light boil then add a splash of whiskey and light ( Be careful )
3.Cook your peaches until softened (they should till have some structure you don’t want soggy peaches)
Pecan streusel
1/2 stick of softened butter
8 oz flour
2 tsp cinnamon
3/4 cup sugar
1/4 cup brown sugar
a pinch of salt
1/4 cup pecans
Procedure
1.Combine the butter, flour, cinnamon, sugars, and salt in a mixing bowl and knead together until the mixture turns into small crumbly pieces
2.Add your pecans and place on a parchment lined baking sheet
3.Bake at 350F until golden brown and crunchy
Vanilla bean Ice cream (store bought ice cream works as well)
1.2 oz water
4.4 oz sugar
3.4 oz egg yolks
11.4 oz heavy cream
1 tbsp vanilla bean paste
Procedure
1.Start by whipping your cream and vanilla until it reaches stiff peaks and set aside
2.In a small sauce pan combine sugar and water and slowly bring it to a boil
3.While the sugar and water are coming to a boil start whipping your egg yolks(whip on high until the yolks are light and fluffy)
4.Slowly pour the boiling sugar down the side of the bowl while mixing
5.Continue to whip on high until it has doubled in volume
6.Gently fold in the whipped cream in 3 parts
7.Place in a bowl and freeze overnight
