30 minutes or less/breakfast/french toast/recipes

Bourbon Peach French Toast Recipe

Posted August 21, 2013 by Stephanie

It’s peach week! I love peaches and I love french toast, so it was inevitable that I would combine the two. Peaches and French toast go together so perfectly. Add some bourbon sauce in the mix and you have a winner.


I have a confession for you: as much as I love fresh peaches, I also harbour a childhood love for peaches in syrup. I’m not talking about fresh peaches that I’ve lovingly canned by hand. No, I’m talking about peaches packed in syrup. Remember how Delmonte used to come in those tiny green cans with the metal pull tabs? Those were the best!

I haven’t had canned peaches in ages, but when I was elementary school my mom used to pack a green can in my lunch everyday. It’s so strange to hear about all the American kids going back to school already. It’s still August! In Canada, at least on the West Coast, back to school is most definitely in September, after Labour Day.


To be honest, I kind of miss back to school. Actually, who am I kidding—I just miss back-to-school shopping and fresh school supplies. Still, I’d gladly give up freshly sharpened number 2 pencils for a breakfast with bourbon. Bourbon, peaches and french toast: what more can I say?


 i am breakfast, i am dessert: i am bourbon peach french toast!

Bourbon Peach French Toast Recipe
serves 2

  • 2 eggs
  • 1/3 cup milk
  • 1 teaspoon cinnamon
  • 4 thick slices of day old bread (French or Challah work well)
  • butter
  • 1/4 cup brown sugar
  • 2 tablespoons white sugar
  • 1/4 cup bourbon
  • 1/2 cup water
  • 2 ripe peaches, sliced, or more if you’re a peach fan

Beat eggs, milk and cinnamon together in a shallow bowl. Dip slices of bread into egg mix allowing the bread to soak up eggy goodness. Melt a pat of butter in a large skillet over medium to medium-high heat. Add the soaked slices of bread and fry until golden brown on both sides, flipping once.

While your toast is getting golden, make your peach bourbon syrup. In a small saucepan, Bring the sugars, bourbon and water to a boil over high heat. Turn the heat to medium-low, add the peaches and let the syrup bubble gently and reduce until a syrup like consistency, about 5-6 minutes. Keep an eye on it so it doesn’t burn!

Top your french toast with the bourbon peaches and enjoy!



PS – I’ve started instagraming daily. I am officially addicted!

Follow me here: http://instagram.com/iamafoodblog


  1. Amy says:

    I recently did a peaches and french toast recipe too went for mascarpone though instead of bourbon, may combine the too next time and have a delicious boozy cream! Pictures are mouth watering


  2. Andrea says:

    Gorgeous pictures! Are these all via Instagram?

  3. Fabulous!! Loving this recipe!

  4. Jessica says:

    This is incredible!

  5. Jayme says:

    This looks great! Can’t wait to try it out :)

  6. Just tried this, trades peaches for nectarines and bourbon for whiskey and it was great, thanks.

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