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Brioche French Toast with Beer Caramelized Peaches

5 from 1 vote
Servings 4 servings


For the topping:

  • 1 lb about 3 large sliced fresh yellow peaches
  • 1 tablespoon (12g) lemon juice
  • 3 tablespoons (36g) brown sugar
  • ½ teaspoon salt
  • 2 tablespoons butter
  • 3 tablespoons beer Belgian, wheat beer, pilsner, pale lager

For the French toast:

  • 1 large loaf Brioche (or Challah)
  • 2 eggs
  • ½ cup (120g) heavy cream
  • ¾ cup (180g) beer Belgian, wheat beer, pilsner, pale lager
  • 1 teaspoon vanilla
  • 1/3 cup (66g) granulated sugar
  • ½ teaspoon salt
  • 3 tablespoons butter
  • Whipped cream for serving


  • Add the peaches, lemon juice, brown sugar, and salt to a bowl, toss to combine.
  • Add the butter to a large skillet over medium-high heat until melted, add the peaches and lower the heat to medium-low.
  • Pour in the beer and continue to cook, stirring occasionally, until the peaches have started to brown and caramelize, about 15 minutes.
  • Slice the bread into thick slices about 1 to 2 inches in width.
  • In a bowl whisk together the eggs, cream, beer, vanilla, sugar, and salt until well combined.
  • Add the bread slices, a few at a time, allowing to soak for about a minute or until the bread is fully saturated.
  • Heat a skillet or griddle to medium-high, add the butter, allowing to melt and coat the surface. Add the slices of bread a few at a time, cooking on both sides until golden brown.
  • Add a few slices to a serving plate, top with peaches, and whipped cream.