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Cardamom Peach French Toast with Bourbon Caramel Sauce

Cardamom Peach French Toast with Bourbon Caramel Sauce

Cozy brioche french toast is covered in cardamom sautéed peaches and a smokey salty bourbon caramel sauce.  Crunchy gingerbread granola adds some crunch for contrast.  The best of brunch, this will work in the winter with pears or apples

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 4 tbsp Gingerbread Granola see Notes for link to recipe
  • 2/3 cup Salty Bourbon Caramel Sauce see Notes for link to recipe
  • 8 slices of brioche or panettone bread, sliced thickly average sized, adjust if the loaf is smaller than you would like
  • 4 extra large eggs
  • 1 cup whole milk you can replace this with any nut milk. You can also make it richer by replacing some of the milk with heavy cream
  • 1 tbsp bourbon
  • 2 tsp ground cardamom
  • 5 dashes of cardamom bitters optional but oh so lovely to add
  • 4 tbsp butter, divided
  • 4 large fresh peaches
  • 2 tsp ground cardamom
  • 2 tbsp sunflower or coconut oil or grapeseed oil.

Instructions

  1. Heat the bourbon caramel sauce in a small pan over low heat, till it is loose enough to drizzle over the peaches and toast. Set aside.
  2. In a wide shallow dish, whisk the eggs, milk, bourbon, cardamom and bitters till frothy and well combined.

  3. Heat a wide non stick pan over medium high heat. Add 2 tbsp butter. Once melted and starting to bubble, add the peaches in one layer (or as close to as possible)

  4. Let the peaches start to warm through in the butter. Turn and sprinkle the cardamom powder evenly over the peaches. When they are warmed through and softened just a bit, transfer them to a bowl.

  5. In the same pan, add the remaining butter and the oil and warm it through. While waiting for this, start soaking your bread slices.

  6. If the pan is too small, do this in batches. Place the bread in the egg mixture and let it sit for about 8-10 seconds. Turn to let the other side soak in some of the egg mixture.
  7. When the oil is ready, toast the bread in batches. Leave enough room so that you can turn them over. The heat should still be at medium high. Adjust if the bottoms are browning too quickly. You should only need to cook the first side for about 2 minutes. Turn over and cook the other side for another 1 1/2 to 2 minutes. You want the egg mixture to have set and the bread to be cooked through. Adjust this time for the type of bread you are using. It will also be affected by how long you left it soaking up the liquid.
  8. Remove the toast to waiting plates. Two slices per person.
  9. Spoon some of the warmed peaches over the toast. Drizzle with some of the caramel sauce.
  10. Garnish with the granola.

Recipe Notes

The recipe for the Gingerbread Granola is here.

The recipe for the Salted Bourbon Caramel Sauce is here.