Bobby Flay Pain Perdue with Fresh Peaches and Vanilla Butter

Bobby Flay Pain Perdue with Fresh Peaches and Vanilla Butter

This delicious French toast is crispy on the outside and soft inside, made with thick brioche slices coated in crunchy feuilletine. It’s served with warm caramelized peaches, rich vanilla bean butter, and a drizzle of maple syrup. A perfect fancy breakfast or brunch!

Ingredients Needed:

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 of day-old brioche
  • 4 tablespoons unsalted butter
  • 4 tablespoons canola oil
  • 3 cups feuilletine, crushed
  • Vanilla Bean Butter, to top
  • 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.

How To Make Pain Perdue with Fresh Peaches and Vanilla Butter?

  1. Caramelize the peaches: Mix peaches, granulated sugar, muscovado sugar, and peach eau de vie in a bowl. In a pan, melt butter over medium heat, add vanilla extract, then toss in the peaches. Cook for about 5 minutes until warm. Stir in fresh mint and keep warm.
  2. Prepare the French toast batter: In a large dish, whisk eggs and sugar until smooth. Add cinnamon, salt, nutmeg, milk, cream, and vanilla extract. Whisk well.
  3. Soak the bread: Dip each brioche slice into the egg mixture, letting it soak for 1–2 minutes on each side.
  4. Coat and cook the bread: Spread crushed feuilletine in a dish. Press each soaked slice into the guillotine, coating both sides. Heat a griddle over medium-high heat. Melt 2 tablespoons butter with 2 tablespoons of canola oil. Cook the coated brioche for a few minutes on each side until golden brown.
  5. Finish in the oven: Transfer the cooked French toast to a baking sheet and bake at 350°F for 5 minutes to warm through.
  6. Make the vanilla bean butter: Mix softened butter, vanilla bean seeds, sugar, and salt in a small bowl until smooth.
  7. Serve: Place two slices of French toast on each plate. Top with vanilla bean butter, caramelized peaches, and a drizzle of maple syrup. Garnish with fresh mint.
Bobby Flay Pain Perdue with Fresh Peaches and Vanilla Butter
Bobby Flay Pain Perdue with Fresh Peaches and Vanilla Butter

Recipe Tips:

  • Use Stale Brioche for the Best Texture: Fresh brioche will get too soft and fall apart when soaked. Use day-old brioche so it absorbs the batter without becoming mushy.
  • Don’t Skip the Feuilletine Coating: The Feuilletine gives a crispy crust that makes this French toast special. If you can’t find it, use crushed cornflakes or panko breadcrumbs for a similar crunch.
  • Cook on Medium-High Heat for Even Browning: If the heat is too low, the bread will turn soggy before it crisps up. If it’s too high, the outside will burn while the inside stays undercooked. Medium-high heat ensures a golden, crispy crust.
  • Let the Toast Rest in the Oven: After pan-frying, bake the toast for a few minutes making sure the inside is fully cooked and warm. Skipping this step might leave the center too soft.
  • Caramelize Peaches Just Until Soft, Not Mushy: Cook the peaches briefly so they stay juicy and slightly firm. Overcooking will turn them into mush and lose the fresh peach flavor.

How To Store & Reheat Leftovers?

  • Refrigerate: Let the French toast cool first. Then, store it in a sealed container in the fridge for up to 3 days.
  • Freeze: Cool the toast, then freeze slices on a tray for 1 hour. Move them to a freezer bag and keep them for up to 2 months.
  • Reheat: Heat a pan over medium-low heat and add a little butter. Place the French toast in the pan and warm for 2–3 minutes per side, until crispy and hot.

Nutrition Facts:

  • Calories: 480 kcal
  • Total Fat: 25g
  • Saturated Fat: 14g
  • Cholesterol: 180mg
  • Sodium: 180mg
  • Potassium: 220mg
  • Total Carbohydrate: 55g
  • Dietary Fiber: 3g
  • Sugars: 22g
  • Protein: 9g

Try More Bobby Flay Recipes:

Bobby Flay Pain Perdue with Fresh Peaches and Vanilla Butter

Difficulty:BeginnerPrep time: 20 minutesCook time: 15 minutesRest time: 5 minutesTotal time: 40 minutesServings:4 servingsCalories:480 kcal Best Season:Suitable throughout the year

Description

This delicious French toast is crispy on the outside and soft inside, made with thick brioche slices coated in crunchy feuilletine. It’s served with warm caramelized peaches, rich vanilla bean butter, and a drizzle of maple syrup. A perfect fancy breakfast or brunch!

Ingredients

    Caramelized Peaches:

  • Pain Perdue:

  • Vanilla Bean Butter:

Instructions

  1. Caramelize the peaches: Mix peaches, granulated sugar, muscovado sugar, and peach eau de vie in a bowl. In a pan, melt butter over medium heat, add vanilla extract, then toss in the peaches. Cook for about 5 minutes until warm. Stir in fresh mint and keep warm.
  2. Prepare the French toast batter: In a large dish, whisk eggs and sugar until smooth. Add cinnamon, salt, nutmeg, milk, cream, and vanilla extract. Whisk well.
  3. Soak the bread: Dip each brioche slice into the egg mixture, letting it soak for 1–2 minutes on each side.
  4. Coat and cook the bread: Spread crushed feuilletine in a dish. Press each soaked slice into the guillotine, coating both sides. Heat a griddle over medium-high heat. Melt 2 tablespoons butter with 2 tablespoons of canola oil. Cook the coated brioche for a few minutes on each side until golden brown.
  5. Finish in the oven: Transfer the cooked French toast to a baking sheet and bake at 350°F for 5 minutes to warm through.
  6. Make the vanilla bean butter: Mix softened butter, vanilla bean seeds, sugar, and salt in a small bowl until smooth.
  7. Serve: Place two slices of French toast on each plate. Top with vanilla bean butter, caramelized peaches, and a drizzle of maple syrup. Garnish with fresh mint.

Notes

  • Use Stale Brioche for the Best Texture: Fresh brioche will get too soft and fall apart when soaked. Use day-old brioche so it absorbs the batter without becoming mushy.
  • Don’t Skip the Feuilletine Coating: The Feuilletine gives a crispy crust that makes this French toast special. If you can’t find it, use crushed cornflakes or panko breadcrumbs for a similar crunch.
  • Cook on Medium-High Heat for Even Browning: If the heat is too low, the bread will turn soggy before it crisps up. If it’s too high, the outside will burn while the inside stays undercooked. Medium-high heat ensures a golden, crispy crust.
  • Let the Toast Rest in the Oven: After pan-frying, bake the toast for a few minutes making sure the inside is fully cooked and warm. Skipping this step might leave the center too soft.
  • Caramelize Peaches Just Until Soft, Not Mushy: Cook the peaches briefly so they stay juicy and slightly firm. Overcooking will turn them into mush and lose the fresh peach flavor.
Keywords:Bobby Flay Pain Perdue with Fresh Peaches and Vanilla Butter

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