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.
Recipe by Sugar Dish Me at