Croissant French Toast Stuffed With Grilled Peaches
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
59
Spice
51
Sweetness
43
Sourness
36
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4
Eggs1 cup
Heavy Cream1 tbsp
Vanilla Extract1 tbsp
Ground Cinnamon1 tsp
Ground Nutmeg2
Peaches1 cup
Butter2 tbsps
Sugar1 cup
Bourbon1 cup
Maple Syrup1 cup
Pecan (chopped)Directions:
1
Watch how to make this recipe
2
Prepare coals on a grill and let heat reduce to a moderate heat
3
In a blender, combine eggs, cream, vanilla, cinnamon, and nutmeg
4
Blend until the ingredients are smooth
5
Set aside
6
Slice peaches in half and remove the pit
7
Brush the flesh side of each half with melted butter
8
Place the peaches on the grill for 5 minutes, or until the flesh side is evenly caramelized and begins to soften
9
Remove the peaches from the grill and dice them
10
Transfer to a bowl and add lemon juice and sugar, to taste
11
Set the peach mixture aside
12
Pour the egg batter into a pie plate
13
Dip the croissant halves into the batter, making sure that each side is coated
14
Place the croissants on the grill, flat side down
15
Grill for 1 to 2 minutes, or until the batter appears cooked and the croissant begins to darken; watch carefully, as they will cook quickly
16
Flip the croissants and grill on the other side for 1 to 2 minutes
17
Remove the croissants from the grill
18
Place the bottom half of 1 croissant on a plate
19
Add 1/4 of the peach mixture and place the top half of the croissant over the peaches
20
Pour Bourbon Pecan Maple Syrup over the top and garnish with fresh mint
21
Repeat with remaining croissants
22
Melt butter in a medium saucepan over medium heat
23
Once the butter begins to brown, remove the pan from heat and add bourbon
24
Flambe the mixture until the alcohol has burned off and then add the syrup and pecans
25
Return the pan to the heat and simmer for 10 minutes