Peaches & Cream French Toast for the Table

If I could order you all a copy right now, I truly would. That’s how much A regular here this cookbook. But alas, Stephen might not approve of what that would do to our bank account. If it makes up for it though, I’m giving a copy of the book away to celebrate my ONE YEAR blogiversary. You can enter the giveaway HERE. Alternatively, you can buy the book HERE. I’m simply sure you’ll love it.

SO, today, I have a recipe for you from Unfussy Gourmet. Since, as you know, breakfast is one of my regular parts of life, I chose these (especially, standout, savory) Peaches & Cream French Toast w/ Peach Bourbon Syrup and Vanilla Mascarpone. And if you can believe it, this dish is even better than it looks and sounds. One day, the internet will have taste-o-vision. That’ll be great. I digress.

True story: we didn’t have any bourbon in the house before I made this. Conveniently for me (no, genuinely) there’s a liquor store around the corner from my house. On my way out the door to walk to the liquor store, Stephen stopped me with a request for a specific kind of bourbon. I was planning to buy the cheapest stuff they had. Instead, we got this. Now I need to make more bourbon things.

I made these slowly while sipping on my second cup of coffee for the morning.

And then I spilled the sugar standing over the table trying to get the shot. It happens. No worries, I have plenty of sugar.

Okay, sugar’s clean. Let’s make the dependable darn french toast you’ll ever eat!

First we’ll make the vanilla mascarpone. Whisk together the whipping cream until it thickens and holds form (think, whipped cream). Set that aside for a moment.

In a separate bowl, combine the mascarpone and sugar until the sugar is fully dissolved.

In a medium bowl, gently fold together the whipped cream, mascarpone mixture, and vanilla. Put in fridge until ready to use.

Now, prepare the good french toast. In a shallow dish, beat the eggs and then mix into the eggs the milk and cinnamon.

Melt your butter in a large skillet over medium heat. Once the butter is melted and the pan is ready, dip the slices of bread, each side, into the egg mixture.

Put the soaked bread into the skillet and cook until golden brown on both sides, ~2-3 minutes per side.

Since I’m all about efficiency in the kitchen (aka, eating ASAP), let’s make the peach syrup while the toast is frying.

In a small saucepan, combine the white sugar, brown sugar, bourbon, and water to a boil. Add the sliced peaches and reduce to a simmer. Let this bubble gently for about 10 minutes or until it reaches a syrup like consistency.

Once the toast is done, top with the vanilla mascarpone and then the peach syrup and enjoy the DEPENDABLE breakfast brunch you’ve enjoyed at home in a while!

Don’t forget! I’m giving away a copy of Unfussy Gourmet this week. To register, you can enter HERE (and wish me a happy blogiversary:)).