Bobby Flay Logo

Pain Perdue with Fresh Peaches and Vanilla Butter


Vanilla Bean Butter
1 stick unsalted butter, slightly softened
1 tablespoon sugar
1 vanilla bean, seeds scraped
Pinch of fine sea salt
Stir together the butter, vanilla bean seeds and salt in a small bowl until combined.
Pain Perdue
2 ripe peaches, skin removed, pitted and sliced into eighths
2 ripe white peaches, skin removed, pitted and sliced into eighths
2 tablespoons granulated sugar
2 tablespoons light brown Muscavado sugar
3 tablespoons peach eau de vie
4 large eggs
¼ cup sugar
¼ teaspoon fine salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups whole milk, plus more if needed
½ cup heavy cream
2 teaspoons vanilla extract
Eight ¾ -inch thick slices day old brioche
4 tablespoons unsalted butter
4 tablespoons canola oil
3 cups French feuilletine or Corn Flakes,  crushed
1. Preheat the oven to 350 degrees F. Combine the peaches, sugars and peach eau de vie in a large bowl and let macerate at room temperature for 30 minutes.  Strain the peach juices into a large sauté pan and cook over high heat until reduced and caramelized.  Add the peaches and cook just to heat through, about 5 minutes. Set aside and keep warm.
2. Whisk together the eggs and sugar in a large baking dish until combined.  Add salt, cinnamon, nutmeg, milk, cream and vanilla extract and whisk until smooth.  Add the bread, in batches and let soak on each side for 2 minutes.  While the bread is soaking, heat 2 tablespoons of the butter and 2 tablespoons of the oil on a large griddle over medium high heat until butter is melted and oil begins to shimmer.
3. Spread the feuilletine in a large baking dish and dip the bread on each side in the mixture, pressing gently to adhere.  Cook the bread on each side until golden brown. Transfer to a baking sheet and bake in the oven just to completely heat through, about 5 minutes. Serve 2 pieces per person, topped with a dollop of the vanilla butter and spoonfuls of the caramelized peaches.



Close Window