Fresh Carolina Peaches, Pecan French Toast, and Baked Cream

By akselden

Ingredients

• 2 cups chopped toasted pecans, divided
• 2 cups whipping cream
• 5 eggs, slightly beaten
• 1/4 cup granulated sugar
• 1 loaf Italian or French bread
• 1/4 cup butter
• 4 to 6 small fresh peaches, pitted
• and sliced
• Peach Syrup

Preparation

Step 1

Prepare Baked Cream as in recipe. Pecan French Toast Meanwhile, in food processor or blender process 1 cup chopped pecans until fine. In 3-quart baking dish combine cream, eggs, sugar, and ground pecans. Slice bread into 8 (1-inch) thick slices or 16 (l-inch) thick slices if the loaf is long and skinny. Press bread slices down into egg mixture to make sure they are submerged. Cover with plastic wrap and let bread slices soak 30 minutes. In nonstick skillet or
griddle melt 2 tablespoons butter over medium heat. Remove bread slices from egg mixture and grill, 4 at a time, until lightly browned on both sides. Repeat with remaining bread slices and butter. Place on baking sheet and bake in 350°F oven for 10 minutes. To serve, place bread slices on serving plates. Top with peach slices and dollop of Baked Cream. Drizzle syrup. over all and sprinkle with remaining chopped pecans. Serves 8. Baked Cream: Combine 8-ounce carton whipping cream, 1/2 cup granulated sugar, and 1/3 cup all-purpose flour. Split 1 vanilla bean and scrape out seeds; add to whipping cream mixture. Spread in greased 9-inch pie plate. Bake in
325°F oven for 30 minutes or until set. Peach Syrup: In small saucepan combine 1/2 cup packed brown sugar and 1/4 cup light-colored corn syrup. Cook and stir over medium heat until sugar is melted. Remove from heat and stir in 1/4 cup peach-flavored liqueur.