French toast with marinated peaches and bourbon caramel

Ingredients:

Pickled peaches

• 0.5 cups category B maple syrup
• 1/4 cup white wine vinegar
• 3 ripe peaches, peeled and cut into 8 pieces each

Caramel with pickled peaches and bourbon

• 1/4 cup Category B maple syrup
• 2 tablespoons unsalted butter
• 1/4 cup bourbon

Cream cheese filling

• 90 g of cream cheese, room temperature
• 90 g mascarpone cheese, room temperature
• 2 tablespoons peach jam
• 1 tbsp. clover honey
• 1/4 tsp ground cinnamon

French toast

• 8 slices challah, 1 cm thick.
• 4 tbsp. l. rapeseed oil (canola)
• 4 thick slices bacon, cut into strips
• 6 large eggs + 2 large egg yolks
• 2 tbsp. granulated sugar
• 1 tsp vanilla extract
• 0.5 tsp ground cinnamon
• A pinch of salt
• 1 cup heavy cream
• 1 cup whole milk
• 2 tbsp bourbon
• 4 tablespoons unsalted butter
• Powdered sugar, for serving
• Fresh mint sprigs, for serving

Preparation:

1. Pickled peaches:
   
   Combine the maple syrup and vinegar in a medium saucepan and bring to a simmer over low heat. Add the peaches and cook until softened. Remove from heat and let the peaches soak in the liquid for at least 15 minutes. Using a slotted spoon, transfer the peaches to a small bowl. Set the liquid aside for the caramel.
2. Caramel:
   
   Simmer the peach liquid over high heat until it reduces to about 1/2 cup. Add the maple syrup and butter and cook until the liquid thickens slightly, about 5 minutes. Remove the pan from the heat, add the bourbon, carefully return the pan to the heat, bring to a simmer, and cook for about 5 minutes more.
3. Cream cheese filling:
   
   Mix the cream cheese, mascarpone, peach jam, honey, and cinnamon until smooth. Cover and let sit at room temperature while you make the French toast.
4. Preheat the oven to 300°F (150°C). Place a rack on a rimmed baking sheet. Spread the bread in a single layer and bake until stale, about 15 minutes (or slice the bread the night before, place it on a rack set on a baking sheet, and let it stale on the counter until tomorrow). Remove the bread and let it cool. Increase the oven temperature to 350°F (175°C). Set the baking sheet and rack aside.
5. Heat oil in a small skillet over medium heat. Add the bacon and cook until crisp, about 10 minutes. Transfer the bacon to a plate lined with paper towels.
6. French toast:
   
   In a baking dish, whisk together the eggs, yolks, granulated sugar, vanilla extract, cinnamon, and salt until smooth. Stir in the heavy cream, milk, and bourbon. In a large nonstick skillet, heat 2 tablespoons butter and 2 tablespoons vegetable oil over medium heat until shimmering. Dip 4 slices of bread into the egg mixture, cooking for at least 1 minute per side. Remove the slices with a slotted spatula and drain any excess liquid. Place 3-4 slices of bread at a time in the skillet (depending on the size of your skillet) and cook until golden brown on the bottom, about 3 minutes. Flip and continue cooking until golden brown on the bottom and set in the center, about 3 minutes more. Transfer to the prepared baking dish and bake in the oven. Repeat with the remaining butter and bread.
7. Bake the French toast in the oven for 5 minutes. Remove from the oven and spread the cream cheese filling on 4 slices, top with the remaining 4 slices, and transfer to plates. Top with some marinated peaches, drizzle with caramel, and garnish with a slice of bacon. Dust with powdered sugar and garnish with mint sprigs, if desired.