Vanilla French Toast With Peaches and Apple Butter |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From the Park Hyatt Los Angeles. Published in Bon Appetit, July 2007. Ingredients:
1/2 cup butter, room temperature |
1/2 teaspoon vanilla extract |
1/2 vanilla bean, split lengthwise, divided |
6 large eggs |
1/2 cup whipping cream |
2 teaspoons packed golden brown sugar |
1 1/2 teaspoons vanilla extract |
1 teaspoon ground cinnamon |
1 lb loaf brioche bread or 1 lb egg bread, ends trimmed, cut crosswise into 12 slices |
3/4 cup apple butter |
4 large peaches, halved, pitted, cut into 1/3-inch thick slices, divided |
warm pure maple syrup |
powdered sugar, for sprinkling (optional) |
whipped cream (optional) |
Directions:
1. Vanilla Butter:.
2. Place butter and vanilla extract in small bowl. Scrape seeds from one vanilla bean piece. Whisk to blend. (Can be made up to 1 week ahead. Cover and refrigerate.).
3. French Toast:.
4. Place eggs and next 4 ingredients in large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend.
5. Place bread slices on work surface; spread with apple butter. Reserve 1/4 of peach slices for garnish. Arrange remaining peach slices over 6 bread slices. Top with remaining bread slices, apple butter side down.
6. Melt 2 tablespoons vanilla butter in heavy large skillet. Transfer 3 sandwiches to skillet. Cook until brown and cooked through, about 5 minutes per slide. Transfer to plates. Repeat with remaining 3 sandwiches.
7. Spread thin layer of remaining vanilla butter over each sandwich; cut in half diagonally. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with powdered sugar and top with whipped cream if desired.
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