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Bourbon Peach French Toast

Thick slices of bread are soaked in vanilla custard and grilled. Topped with bourbon and brown sugar peaches, this Bourbon Peach French Toast makes a great summer dessert or sweet addition to brunch.
Bourbon Peach French Toastf
I’m still trying to figure out if this is breakfast? Or dessert? It sort of fits into that crepes with cream cheese frosting, red velvet waffle, strawberry crumble category. With bourbon.

It IS acceptable to booze up your fruit for breakfast. Example: mimosas.

And if this is dessert then the bourbon is doubly acceptable. As is extra sugar.

To be fair, South Carolina peaches don’t really need any sugar at all. They qualify as dessert all by themselves. But when you have a loaf of day-old baguette laying around leftover from when you made tomato bruschetta, AND it’s peach season, AND there’s bourbon on the kitchen counter, AND you’re looking for ways to fill the summer vacation void… well, you really have no choice but to add brown sugar and get cooking.


I soaked the slices of day-old baguette in an eggy mixture with milk, cinnamon, and nutmeg. I left just a smidge of bacon grease in the bottom of my cast iron frying pan before adding the peaches, bourbon, brown sugar, cinnamon, and a little cornstarch. Then I grilled the bread.

Bourbon Peach Recipe

This bread dusted with powdered sugar and dipped in maple syrup would satiate any sweet craving all on its own. That is, in fact, the route my little boys went with this mid-morning treat.

More peaches for me.

Plus powdered sugar never hurts.

Bourbon Peach French Toast

I’m not sorry about this heaping portion, either. Or the fact that i might have had seconds. And then I may have eaten a bowl of sweet bourbon peaches. I justify my overindulging with copious amounts of torturous exercise. Also I skipped lunch because I was sooooo full from all the toasted egg bread and syrupy fruit. I make all kinds of real life sacrifices so I have things to tell you all about.

4.0 from 1 reviews
Bourbon Peach French Toast
Prep time
Cook time
Total time
Serves: 4-6
  • 3-4 large peaches, peeled, pitted, and sliced
  • ½ cup brown sugar
  • ¼ cup bourbon
  • 1 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon oil or bacon grease
  • 1 loaf crusty white bread, cut into 1-1½″ thick slices
  • 1½ cups milk
  • 5 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • butter for the skillet
  • powdered sugar to garnish
  1. In a large bowl whisk together the brown sugar, bourbon, cinnamon, and cornstarch. Add the peaches and toss to coat. Set the peach mixture aside.
  2. In another large bowl, whisk together the milk, eggs, vanilla, cinnamon, and nutmeg.
  3. In a deep baking dish lay the sliced bread out flat. Pour the egg mixture over the bread and let it soak.
  4. While the bread is soaking up the egg mixture, heat a large skillet over medium high heat. Add the tablespoon of oil or bacon grease and swirl in the pan to coat.
  5. Pour in the peach mixture and when the liquid begins to bubble, reduce the heat to medium. Stir occasionally and cook until the sauce has thickened and peaches are nice and soft. Turn off the heat and let them sit while you grill the bread.
  6. Heat your pancake griddle to about 375 and generously butter (If you’re using a skillet on the stove top, use medium high heat and add the butter to the pan just before you add the slices of battered bread).
  7. Line the bread slices up and cook for 3-4 minutes on each side (The bread should have soaked up all of the egg mixture and the sort of long cook time helps the egg to cook all the way through those thick slices of bread. Soggy french toast is NO GOOD!).
  8. Stack the french toast slices on a plate, pour the bourbon peaches all over and around, and dust the whole sweet mess with powdered sugar.

This post at I AM SIMPLY TIA put me in a french toasty frame of mind. I owe her a big thank you for reminding me that old bread is good for more than just croutons.


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An Edible Mosaic™ » 30 Recipes with Fresh Peaches

Monday 25th of August 2014

[…] Bourbon Peach French Toast from Sugar Dish […]

Katie @ C Recipe

Thursday 19th of December 2013

Christmas traditions are such a precious combination of our individual histories.The bourbon french toast is an extraordinary example, just irresistible Denise! Happy holidays! just came to say thank you so much for stopping by my blog and look what I see here awesome looking Christmas dessert !! …oh yum!!


Tuesday 19th of March 2013

Test comment!!


Tuesday 19th of March 2013

Test #2 from jet pack notification

Simply Tia

Sunday 12th of August 2012

Peaches and bourbon go together soooooo very well. Man I know this was a very delicious french toast!!!! You just kicked it up several notches Heather. Well done.


Saturday 11th of August 2012 are killing me here during Ramadan. Love the peaches...but the ones we get here in LA? Need sugar. Definitely. :)

Have a great weekend my friend. Enjoy your fabulous french toast!

Heather @ SugarDish(Me)

Saturday 11th of August 2012

Haha I'm just helping you to plan your binge for when Ramadan is over. So strange that CA peaches aren't sweet. That surprises me! We live only a couple miles from the peach capital of the country --- there is a water tower on the Interstate painted like a giant peach!! So they have a reputation to live up to. Hope your weekend is great as well!