I love breakfast. Often times John and I will have breakfast for dinner and it makes me so happy. When it comes to breakfast foods, French toast is definitely one of my favorites. I don’t know what it is but French toast just makes me so happy. I’ll let you in on a little secret: I love going to IHOP. My friends and I used to eat there all the time in college. I still love IHOP but we never go there. Even though John will tolerate going there, I don’t believe it’s his favorite. I think he’s more of a Waffle House and Denny’s type of guy. There’s just something about those little triangle pieces of toast, covered in powdered sugar that makes me so happy.
Some of my first memories of French toast are definitely being at home with my parents. I remember spending some of my weekends watching one of them make me French toast. I carefully observed their techniques and tucked them away in my little memory bank to save for a later date. Today, I can make it with my eyes closed but it’s so sad because I don’t make it that often. I need to do a better job of waking up some mornings and making breakfast.
Not too long ago, I got a new cookbook, Easy Gourmet, by food blogger, Stephanie Le. Easy Gourmet is a beautiful cookbook with lots of simple yet elegant recipes. I love it. Every now and then I find myself revisiting it because it’s just that good. Recently, I made a seafood pappardelle from Easy Gourmet and it was fantastic. I guess you’re wondering why I’m mentioning this book so much. If you are wondering, it’s because today’s recipe is from Easy Gourmet. Go figure.
I altered the recipe just slightly. The original recipe calls for the addition of vanilla mascarpone, which in theory sounds great but I have this weird thing with white stuff. You knew that already, right?
The most delicious French toast
Ingredients
For the toast
- 2 large eggs
- 1/3 cup milk
- 1 tsp. cinnamon
- 4 thick slices of bread
- 1 tbsp. butter
For the syrup
- 1/4 cup brown sugar
- 2 tbsp. white sugar
- 1/4 cup bourbon
- 1/2 cup water
- 2 peaches, sliced
Instructions
For the French toast
- Beat eggs, milk and cinnamon together in a shallow bowl.
- Dip slices of the bread into the egg mix, flipping once.
- Melt the butter in a large skillet. Add the soaked slices of bread and fry until golden brown on both sides.
For the syrup
- In a small saucepan, bring the sugars, bourbon and water to a boil over high heat.
- Turn the heat down and add the peaches. Let the liquid bubble gently.
- Reduce the liquid to a syrup-like consistency; about 5-6 minutes.
- Top the toast with the syrup and some of the peaches.
