Ingredients:

  • 3 cups (450g) fresh peaches, peeled and sliced
  • 3 tbsp (42g) unsalted butter
  • 1/4 cup (50g) light brown sugar, packed
  • 1 tbsp (15ml) maple syrup
  • 1/2 tsp (1g) ground cinnamon
  • 1 tsp (5ml) vanilla extract
  • 6 thick slices (approx 1 inch) brioche or challah bread
  • 3 large eggs
  • 1 cup (240ml) whole milk
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (28g) unsalted butter

Instructions:

  1. Melt 3 tbsp (42g) of butter in the skillet over medium heat.
  2. Stir in the brown sugar, maple syrup, and cinnamon until bubbling.
  3. Add the sliced peaches and cook for 5-7 minutes, stirring occasionally, until the fruit is tender and the liquid has reduced to a thick, glossy syrup.
  4. Remove from heat and stir in the vanilla; set aside.
  5. In a wide mixing bowl, whisk together the eggs, milk, sugar, cinnamon, and salt vigorously until the mixture is a uniform, pale tan color.
  6. Wipe the skillet clean and melt 2 tbsp (28g) of butter over medium-high heat.
  7. Dip each slice of bread into the custard for 10-15 seconds per side.
  8. Place in the sizzling pan and cook for 3-4 minutes per side until a mahogany-colored, crispy crust forms.