Golden french toasts, crunchy oat crumble, warm peaches spiked with maple syrup and bourbon and a luscious fried egg. I call this a perfect weekend indulgence!
1 loaf brioche or challah bread, sliced into 1" thick slices (should have about 8 slices)
4 large eggs
1/2C whole milk
1 tsp pure vanilla extract
1 tsp cinnamon powder
Pinch of salt
For the sauce:
2-3 peaches (ripe but still firm), pitted and sliced
2 tbsp butter
1/3C pure maple syrup
3 tbsp bourbon
1 tbsp brown sugar
Pinch of salt
For the oatmeal crumble:
4 tbsp rolled oats
2 tbsp brown sugar
1 tbsp butter or coconut oil
4 duck or chicken eggs, fried sunny side up
Powdered sugar (optional)
1. Preheat oven 350f.
2. For the oat crumble: Mix the oat crumble ingredients together in a small bowl, mushing the butter or coconut oil in with your finger tips. Spread in thin layer on a parchment-lined sheet pan and bake 5 minutes to brown up, being careful to keep an eye on it and not burn. Set aside and allow to cool and crisp up.
3. Turn oven down to 250f. This will keep the french toasts warm later.
4. For the maple bourbon peach sauce: In a small saucepan over medium heat, add the peach slices, butter, brown sugar, maple syrup, bourbon and salt. Cover and bring to a gentle simmer. Remove lid and allow to simmer for a few minutes to evaporate the alcohol and to thicken slightly. Once the peach sauce is thoroughly warmed and slightly thickened, turn off heat but keep covered in the saucepan over the residual heat to keep warm until ready to serve.
5. For the French toast: Preheat your cast iron skillet or non-stick pan on the stove over medium heat. In a large dish flat dish (I like to use a 9" pie plate), beat the eggs then add the milk, vanilla, cinnamon and pinch of salt and mix until well combined. Dip the bread slices in the egg mixture, flipping promptly to coat thoroughly but not leaving it in for too long that it gets soggy. Set dipped slices on a plate. Add some oil (e.g. coconut oil, butter or grapeseed oil) to the hot skillet or non-stick pan to coat and cook the dipped bread 2-3 minutes per side or until golden brown. Work in batches and keep warm in the 250f oven as you continue with all the slices.
6. To serve: On 4 serving plates, place one slice of French toast on each plate, scoop out a portion of peach slices on each (reserving the syrup in the pot), top with second French toast slice. Add fried egg. Drizzle maple bourbon sauce all over the top. Sprinkle with oat crumble and optional powdered sugar.