Ingredients:

  • 1 lb thick-cut brioche bread, sliced into 1-inch pieces
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 3 cups fresh peaches, peeled and sliced
  • 3 tbsp unsalted butter
  • 1/4 cup brown sugar, packed
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 cup all-purpose flour
  • 1/4 cup cold unsalted butter, cubed
  • 3 tbsp granulated sugar
  • pinch of salt

Instructions:

  1. Whisk eggs, cream, milk, sugar, cinnamon, and vanilla in a wide bowl. Dip each brioche slice for 30 seconds per side until saturated but structurally sound.
  2. Heat a cast iron skillet over medium heat with butter. Fry the soaked brioche slices until they reach a deep, mahogany-colored brown on both sides, then transfer to a wire rack.
  3. In a saucepan, melt butter and stir in brown sugar, cinnamon, and ginger. Add sliced peaches and simmer for 5–8 minutes until soft. Stir in cornstarch slurry and cook for 1 minute until glossy.
  4. Rub cold butter into flour, sugar, and salt until crumbly. Toast the mixture in a small pan over medium heat for 3–5 minutes, stirring constantly, until golden.
  5. Place the seared brioche on a plate, spoon the warm peach reduction over the top, and garnish with the shortbread crumble.