Peach Bourbon French Toast | Cooking With The Kems скачать в хорошем качестве

Peach Bourbon French Toast | Cooking With The Kems

It’s peach season right now, and we wanted to share an exciting twist on breakfast. Our recipe for Peach Bourbon French Toast includes cooking down peaches with butter, sugar and bourbon, tossed over a flambé for a truly memorable meal. This also goes really well with ice cream! Enjoy, and check us out on our social media for BTS, test kitchen ideas, and thank you for all the support so far! Instagram & TikTok: @cookingkems RECIPE: 1-2 Whole Yellow Peach, sliced with skin on ½ cup Granulated Sugar 1 tsp Ground Nutmeg 1 tsp Salt 4-5 tbsp Cold Butter 1 ounce Bourbon Whisky 1 Loaf Brioche Bread 4 Eggs 3 tsp sugar ¼ cup Milk 1 tbsp Cinnamon 1 tsp Nutmeg Sprinkle of Salt 1 cup Mascarpone Cheese 1 tbsp Peach Flavor Syrup Garnish: Mint Toasted Pecans Vanilla ice cream (optional) Directions 1. For the French toast, add in eggs, milk, sugar, cinnamon, nutmeg and a sprinkle of salt and whisk together. 2. Cut brioche bread into thick 1 1/2 inch slices, and soak into the egg mix for 20-30 minutes, be sure to get both sides. 3. In a small mixing bowl, add mascarpone cheese, peach flavored syrup, and a pinch of salt. Whip together and set aside. 4. Wash and cut the peach in half and remove seed before slicing into thin wedges. 5. In a sauté pan add a knob of butter on medium high heat before adding peaches in. Add butter, granulated sugar, cinnamon, and salt then cook down for another minute until the sugar is dissolved and melted into the peaches. 6. Turn the flame off and carefully pour in bourbon whiskey, then use a lighter to flambé until all the alcohol is cooked. Once the fire is gone, add cold butter in creating a nice, saucy emulsification. Keep warm for the French toast. 7. Heat up a griddle or pan on medium heat, then add some butter and place brioche slices on the griddle. 8. Cook French toast for about 3 minutes per side. Flip when golden brown and delicious on both sides. Remove from heat and get ready to plate up. 9. On a dish, place two slices of French toast in the middle and spoon some of the peaches right on top. Drizzle the bourbon sauce over the toast, then a nice dollop of mascarpone, add a light dusting of powdered sugar, and garnish with toasted pecans and mint leaves. ------------------ Credits: Chef - Stephen Kem Directors - M&M DP/Editor: Anghel Paras Special Thanks to the Kem Family & TK Gorgonia Music: Evil Needle - Vintage https://chll.to/4ea32546 Evil Needle - Simplexity https://chll.to/8f6dd201