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FRENCH TOAST - Pain Perdu with Fresh Peaches and Vanilla Butter
Nb persons: 4
Yield:
Preparation time:
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| Pain Perdu with Fresh Peaches and Vanilla Butter Recipe courtesy Bobby Flay INGREDIENTS Caramelized Peaches | |
| 2 | ripe peaches, skin removed, pitted and sliced into eighths |
| 2 | ripe white peaches, skin removed, pitted and sliced into eighths |
| 2 tablespoons | granulated sugar |
| 2 tablespoons | light brown muscovado sugar |
| 3 tablespoons | peach eau de vie |
| 4 tablespoons | unsalted butter |
| 2 teaspoons | vanilla extract |
| 1 tablespoon | chiffonade mint leaves |
| Pain Perdue | |
| 4 large | eggs |
| 1/4 cup | sugar |
| 1 teaspoon | ground cinnamon |
| 1/4 teaspoon | fine salt |
| 1/4 teaspoon | ground nutmeg |
| 2 cups | whole milk, plus more if needed |
| 1/2 cup | heavy cream |
| 2 teaspoons | vanilla extract |
| 8 (3/4-inch thick) slices | day old brioche |
| 4 tablespoons | unsalted butter |
| 4 tablespoons | canola oil |
| 3 cups | feuilletine, crushed |
| Vanilla Bean Butter, to top, recipe follows | |
| Maple syrup, to serve | |
| 1/4 cup | chopped fresh mint leaves, to garnish |
| Vanilla Bean Butter | |
| 1/2 cup (1 stick) | unsalted butter, slightly softened |
| 1 | vanilla bean, halved horizontally, and seeds scraped |
| 1 tablespoon | sugar |
Pinch fine sea salt
DIRECTIONS
Preheat the oven to 350 degrees F. (Program did not show the French toast going in the oven)
For the caramelized peaches:
Combine the peaches, granulated sugar, muscovado sugar and peach eau de vie in a large bowl. In a heated pan, add the butter and vanilla extract. Toss in the peaches and cook just to heat through, about 5 minutes. Toss again with the mint. Set aside and keep warm.
For the pain perdue:
Whisk together the eggs and sugar in a large baking dish until combined. Add the cinnamon, salt, nutmeg, milk, cream and vanilla extract and whisk until smooth. Add the bread, in batches and let soak on each side for 1 to 2 minutes until soaked through. While the bread is soaking, heat 2 tablespoons of the butter and 2 tablespoons of the oil on a large griddle over medium-high heat until butter is melted and oil begins to shimmer.
This step was not shown on the program.
Spread the feuilletine crushed wafers in a large baking dish and dip the bread on each side in the mixture, pressing gently to adhere. Place the bread on the hot griddle and cook each side until golden brown.Transfer to a baking sheet and bake in the oven to completely heat through, about 5 minutes.
Serve 2 pieces per person, topped with a dollop of the vanilla butter and spoonfuls of the caramelized peaches. Top with maple syrup and mint. Dust with powdered sugar.
Vanilla Bean Butter:
Stir together the butter, vanilla bean seeds, sugar, and salt in a small bowl until combined.
© Recipe courtesy Bobby Flay
Printed on September 5, 2014 from http://www.cookingchanneltv.com/recipes/bobby-flay/pain-perdue-with-fresh-peaches-and-vanilla-butter.print.html
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