Recipe courtesy of Bobby Flay
Episode: Cuisine du Jour
Print
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

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

Directions

Watch how to make this recipe.

Pain Perdue

Preheat the oven to 350 degrees F.

For the caramelized peaches:

Combine the peaches, granulated sugar, muscovado sugar and peach eau de vie in a large bowl. In a heated pan, add the butter and vanilla extract. Toss in the peaches and cook just to heat through, about 5 minutes. Toss again with the mint. Set aside and keep warm.

For the pain perdue:

Whisk together the eggs and sugar in a large baking dish until combined. Add the cinnamon, salt, nutmeg, milk, cream and vanilla extract and whisk until smooth. Add the bread, in batches and let soak on each side for 1 to 2 minutes until soaked through. While the bread is soaking, heat 2 tablespoons of the butter and 2 tablespoons of the oil on a large griddle over medium-high heat until butter is melted and oil begins to shimmer.

Spread the feuilletine crushed wafers in a large baking dish and dip the bread on each side in the mixture, pressing gently to adhere. Place the bread on the hot griddle and cook each side until golden brown.

Transfer to a baking sheet and bake in the oven to completely heat through, about 5 minutes. Serve 2 pieces per person, topped with a dollop of the vanilla butter and spoonfuls of the caramelized peaches. Top with maple syrup and mint and serve.

Vanilla Bean Butter

Vanilla Bean Butter:

Stir together the butter, vanilla bean seeds, sugar, and salt in a small bowl until combined.

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