Clarified butter or unsalted butter with some Peanut oil
1 cup blanched flaked almonds raw
Icing sugar (garnish)
A few fresh mint leaves (garnish)
6 fresh ripe but not soggy peaches
1 tablespoon grenadine syrup
1/2 cup butter
1/2 cup sugar
Juice of 1 lemon
1 cup plain full fat yogurt (Balkan style)
3 tablespoons honey
1/2 teaspoon vanilla
Pinch of salt
1/2 cup milk
4 cups flour
2 teaspoons salt
1/4 cup sugar
1 tablespoon instant yeast
Zest of 1 orange
1 tablespoon ground cardamom
1 cup (2 sticks) unsalted butter
Preheat the oven 300F
In a bowl combine eggs, milk (or cream), honey, vanilla, orange zest, cardamom, and salt. Whisk together till combined.
Slice the brioche loaf into six equal sized thick slices about three centimeters thick.
Pour the egg mixture in a shallow baking pan with high sides.
Place a few slices in the mixture to soak the liquid custard about three minutes and turn once.
Meanwhile in a large skillet melt two tablespoons of clarified butter on medium heat.
Remove one soaked slice of Brioche carefully and lay onto the flaked almonds to coat one side. Place gently into the buttered hot skillet almond side down. While they are cooking put the rest of the bread to soak in the remaining liquid mixture.
Cook about three to four minutes on each side and make sure the soaked in custard has set.
Place the cooked toast on a baking sheet and place in the oven to keep warm while the rest are cooking.
Serve almond side up with the roasted peaches, a dollop of whipped yogurt and a drizzle of warm maple syrup. Garnish with a few fresh mint leaves.
Place all ingredients in a medium bowl and gently whisk until well combined. Refrigerate until ready to use.
First peel the peaches by scoring around the circumference of the peach. Place in a saucepan full of boiling water. When you see the skin start to separate from the flesh take them out and plunge in iced water to stop cooking. Remove and peel the skin.
Slice in quarters and put aside in a clean skillet that is oven safe.
Melt the sugar and butter in a skillet gently cooking to create a light caramel. Add the grenadine syrup and lemon juice.
It will bubble and let cook stirring together for five minutes.
Spoon the caramel sauce over the cut peaches and roast in oven for approximately ten minutes or more depending on the ripeness of the peaches. Or alternatively roast them on the stove top basting regularly.
Remove and allow to cool slightly to be served warm over the almond French toast with a dollop of whipped yoghurt and warm maple syrup.
Place in the bowl of a stand mixer the flour, sugar, yeast, cardamom, zest, Whisk together.
Add the salt, and milk and mix together.
Add the eggs and with the dough hook knead the dough together.
After about five minutes it will be sticky but will be elastic.
While mixer is on add the butter gradually until all is absorbed. Continue to knead till dough comes together and becomes soft and shiny.
Place dough in a bowl. Cover and leave overnight to proof slowly in the fridge.
Next day remove risen cold dough and divide into 12 equal portions and form each into a smooth ball.
Using two loaf pans place six of the balls side by side in each pan. Cover with a towel and let proof till almost double in size.
Brush gently the surface of dough with egg wash.
Bake in a preheated oven 375 F or 190 C till golden and risen about 30 minutes.
The loaf should sound hollow when tapped.
Cool completely before slicing.
Enjoy toasted with honey or jam or as French toast .