Brioche French Toast with Caramelized Peaches

Regular French toast and brioche French toast are not the same dish. The brioche — buttery, rich, and dense enough to stay together even after a long soak in custard — transforms completely in the pan: golden and slightly caramelized on the outside, custardy and trembling on the inside. Topped with peaches that have been cooked down in brown butter and sugar, it's one of those brunch dishes that makes the whole table go quiet for a moment.

Day-old brioche works best because fresh bread is too soft to handle the custard without falling apart. If you only have fresh, dry it in a 250°F oven for 20 minutes first.

Ingredients (serves 4): - 8 thick slices brioche (1½ inches each), preferably day-old - 3 large eggs - ¾ cup heavy cream - ¼ cup whole milk - 2 tablespoons sugar - 1 teaspoon vanilla bean paste - ½ teaspoon cinnamon - Pinch of nutmeg - 2 tablespoons unsalted butter for cooking

Caramelized Peaches: - 3 ripe peaches, sliced - 2 tablespoons unsalted butter - 2 tablespoons brown sugar - ½ teaspoon cinnamon - Pinch of salt

Instructions: Whisk eggs, cream, milk, sugar, vanilla, cinnamon, and nutmeg in a shallow baking dish. Soak brioche slices for 2 minutes per side — the bread should be saturated but not falling apart.

Cook in butter over medium heat, 3–4 minutes per side until deeply golden. Meanwhile, melt butter in a separate pan, add peaches and brown sugar, cook 4–5 minutes until caramelized and glossy.

Serve French toast stacked, topped with peaches and maple syrup.

Pro Tips: Day-old brioche soaks up the custard without becoming soggy. Fresh brioche can be dried in a 250°F oven for 20 minutes first. The brioche crust caramelizes beautifully — resist the urge to move it before it's ready to release from the pan.