Serves 2-4
INGREDIENTS
- 2-3 tablespoons butter
- 1 Peach, diced small
- 1 teaspoon brown sugar
- ½ teaspoon fresh lemon zest
- 1 ½ tablespoons bourbon, separated
- 2 eggs
- 2 tablespoons milk
- 2 teaspoons granulated white sugar
- Two-Four 1 ¼ inch thick slices of bread (any you like, but get a good one)
- Powdered sugar
DIRECTIONS
- Heat non-stick pan, melt 1 tablespoon butter and add peaches, cooking just to soften
- Add brown sugar to the peaches, mix until sugar melts and add lemon zest; then stir in 1/2 tablespoon whiskey, cook out the alcohol- about a minute, set aside
- In a shallow medium sized bowl beat the eggs with the milk, white sugar and 1 tablespoon bourbon
- Preheat a separate nonstick skillet on medium heat until butter melts and starts to sizzle
- Dip each slice of bread into the egg mixture (be sure cover both sides AND the ends) and place in the skillet
- Cook until golden brown (about 3 - 4 minutes before turning) on each side and be sure to cook the ends too
- Put on a plate, top with peach mixture and sprinkle with powdered sugar to serve