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Brioche French Toast with Peaches and Blueberry Maple Syrup

Source of Recipe

From "Sundays with Sophie" by Bobbie Flay


Recipe Introduction

"Peaches and blueberries have been one of my favorite combinations since I started cooking. At the peak of summer when both fruits are in season, I'll use them in crisps, cobblers, waffles, even cocktails. Here, I cook the berries until they burst, stir them into a rich maple syrup, and then garnish my French toast with the runny berry syrup and some fresh sliced peaches. The key to success with any French toast is to take the time to really drench the bread in the custard. It should be soaked through."

List of Ingredients

â—¦ 1 ½ cups blueberries
â—¦ 3 tablespoons pure cane sugar
â—¦ ½ cup maple syrup
â—¦ 3 large eggs
â—¦ 4 large egg yolks
â—¦ 1 cup whole milk
â—¦ ½ cup heavy cream
â—¦ 1 teaspoon ground cinnamon
â—¦ 1 tablespoon pure vanilla extract
â—¦ 8 slices (¾ inch thick) day-old or stale brioche bread
â—¦ 4 to 6 tablespoons unsalted butter
â—¦ 2 to 3 teaspoons neutral oil, such as avocado or canola
â—¦ 1 large peach, sliced into ¼-inch-thick wedges
â—¦ Powdered sugar, for garnish (optional)


Recipe

Set an oven rack in the middle position and preheat the oven to 250° F.

In a small saucepan, combine the blueberries, 1 tablespoon of the cane sugar, and 1 tablespoon water. Bring to a simmer over medium heat and cook, stirring occasionally, until most of the berries have burst and the juices have released and thickened, 5 to 7 minutes. Stir in the maple syrup and remove from the heat. Cover with a lid and set aside.

In a large baking dish, combine the whole eggs, egg yolks, milk, heavy cream, cinnamon, vanilla, and remaining 2 tablespoons cane sugar. Whisk until well combined and smooth. Add half of the bread slices and gently press down until the bread is completely soaked on the first side, about 5 minutes. Flip over and allow to soak on the second side, about 5 minutes. Use a slotted spatula to carefully lift the bread slices out of the custard and transfer to a baking sheet. Repeat the soaking process with the remaining bread.

In a large sauté pan, heat 2 tablespoons of the butter and 1 teaspoon of the neutral oil over medium heat until it begins to sizzle. Use a slotted spatula to add three or four of the soaked bread slices (depending on the size of the bread and your pan) and cook, turning once, until lightly puffed and golden on both sides, 3 to 5 minutes per side. Transfer to a clean baking sheet and place in the oven to keep warm while you cook the remaining French toast. Carefully wipe out the sauté pan after cooking each batch and add fresh butter and oil before adding more bread.

Serve the French toast topped with the blueberry maple syrup and scattered with the peach slices. If desired, garnish with a sprinkling of powdered sugar.

Serves 4