“While I am surprisingly more than savory–For–Type of breakfast for breakfast, I do the occasional exception for the French toast. While the dish may seem an indulgent treatment, it is incredibly fast and easy to prepare. In this version, At the top of the toast with cane sugar peaches that have been caramelized With Bourbon. If you Not have bourbon, You can replace with amaretto (almond) liquidEuropean Unionro simply substitute With water or cream if you want to completely omit alcohol. ” – Edd Kimber
French toast of Edd Kimber with peaches bourbon of brown sugar
Makes 2 portions
- French toast:
- 2 Large eggs (100 grams)
- ½ cup (120 ml) whole milk
- 1 table spoon (12 grams) granulated sugar
- 1 teaspoon (5 ml) Vanilla extract
- 2 spoons (28 grams) butter
- 4 Thick brioche slices, slightly stale
- Brown sugar bourbon peaches ::
- 1 table spoon (14 grams) Non -salty butter
- ⅓ cup Plus 1 tablespoon (85 grams) light brown sugar firmly
- 2 spoons (30 ml) Bourbon
- ¼ teaspoon Cinnamon on the ground
- Pinch Kosher salt
- 1 great fresh fishing, sliced
- Whipped cream, to serve
For the French toast: add the eggs, milk, granulated sugar and vanilla to a small shallow dish and whisk to combine.
Add half of the butter to a pan and put on medium heat and cook until they foam. Immerse two of the slices of brioche in the custard, launching so that both slices are immersed by custard. Put in the pan and cook until the bottom is golden, turn the turn into the other side. Put the slices on a folded pan for the parchment and place in a hot oven while repeating the process with the remaining butter and bread and cook the peaches.
For peaches: clean the pan and add the butter and cook to the medium until it was melted. Add the brown sugar and the remaining ingredients and cook until the peaches begin to soften and are covered with caramel, from 4 to 5 minutes.
To serve, it is on top of the French toast with a little whipped cream and a generous portion of peaches.
