White Peach Bourbon French Toast (4 servings) 6 large eggs 2 Tablespoons granulated sugar 1/4 teaspoon salt 2 cups whole milk 1/4 cup heavy cream 1/4 cup white peaches - pureed 1 teaspoon pure vanilla extract 4 slices day old brioche - sliced 4 Tablespoons unsalted butter 4 Tablespoons vegetable oil White Peach-Pecan Maple Syrup: 1 cup pure maple syrup 4 ripe white peaches - peeled & pitted then cut into slices 1/4 cup toasted pecans - chopped 1/2 cup bourbon mint sprigs for garnish Whisk together eggs, sugar and salt in a large bowl. Add the milk, cream and peach puree and vanilla and 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. For The Syrup: Heat maple syrup over low heat in a medium saucepan. Add the peaches, pecans and bourbon and let simmer for 10 minutes. 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. For best results, don't slice the brioche super thick. About 1/2-inch thick works great. The syrup in this recipe works great on anything. Try it on waffles or pancakes too. Mr Breakfast would like to thank mrbreakfast_lvr for this recipe. Recipe number 2261. Submitted 2/15/2008.