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French Toast with Braised White Peaches and Walnut Brandy Glaze
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Ingredients
  • 9 large eggs
  • 1½ loafs Ciabatta Sliced in 1in thick
  • 3-4 whole ripe White Peaches
  • 2 cups Light Brown Sugar
  • 1 stick Unsalted Butter
  • 2⅓ cups Heavy Cream
  • 1 cup Sugar
  • 1 teaspoon vanilla extract
  • ½ cup Brandy or Bourbon
  • ½ cup walnut/pecans (optional)
Instructions
  1. Preheat oven to 350.
  2. In a large mixing bowl, whisk together eggs and sugar. Then add 2 cups heavy cream and vanilla, whisk until well blended. Set all the ciabatta into the custard and let soak.
  3. In a cast iron skillet, melt the butter over medium heat then add in the brown sugar. Let this simmer for about 8 minutes while stirring frequently. When the consistency is thick and liquid like, add in the brandy. You will want to stir it pretty quickly during this step. Remove the skillet from the heat and whisk in the remaining heavy cream until it has reached a smooth consistency. Set to the side.
  4. Slice the peaches in ½ pieces and layer them on the bottom of a 9in x 13in pan. Pour the caramel glaze over the top of the peaches, then top with the ciabatta. The ciabatta should be in a single layer. Place in the oven for 45 minutes until the top of the ciabatta is golden brown.
  5. Let set for about 5-10 minutes, so that the juices are absorbed, before serving. Enjoy!