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Betsy Block

Brioche French Toast with One-World Peaches



by Tim Partridge

2 cups half and half

6 eggs, lightly beaten

1 tablespoon brown sugar

A pinch of cinnamon

A pinch of freshly grated nutmeg

A pinch of salt

Splash of grand marnier

Zest of one orange

8 slices of day-old brioche, sliced thick (or challah if you can't find brioche, and definitely do not make your own -- unless you have a lot more time on your hands than I do)

6 peaches peeled and rough-chopped (or one to two bags frozen, depending on how much you're craving peaches)

1 tablespoon butter

1 cup dry white wine

1 tablespoon real maple syrup

Heavy cream, whipped (optional)


Heat the butter and peaches over medium heat and saute until peaches soften, approximately five minutes. (I didn't bother to thaw the frozen peaches before tossing them into the pan.) Add white wine and reduce until wine has evaporated. Add maple syrup and mix into peaches. Remove from heat.

In another bowl, combine eggs, half and half, sugar, cinnamon, nutmeg, salt, grand marnier and orange zest. Whisk briskly to incorporate all ingredients.

Heat a nonstick skillet over medium heat with 1 tablespoon of butter (you will need to do this in batches; you probably won't need to add more butter, but you might decide to for taste). Soak bread slices in egg mixture for two minutes and fry on one side for approximately two minutes or until evenly browned, turn the bread slices and cook two more minutes to brown the other side. Place in low oven while cooking rest of brioche.

Spoon peaches over fried brioche and garnish with lightly whipped and sweetened heavy cream. If you like, serve with maple syrup (and a knowing smile).