Photography by Edd Kimber ”Whilst I am, shockingly, more of a savoury–for–breakfast type of person, I do make the occasional exception for French toast.Whilst the dish can feel like an indulgent treat, it is incredibly quick and easy to make.In this version, I top the toast with brown sugar peaches that have been caramelised with bourbon.

If you don’t have bourbon, you can substitute with amaretto (almond) liqueur or simply replace with water or cream if you want to omit the alcohol entirely.” — Edd Kimber Edd Kimber’s French Toast with Brown Sugar Bourbon Peaches Print Recipe Pin Recipe Makes 2 servings Ingredients  French Toast:2 large eggs (100 grams)½ cup (120 ml) whole milk1 tablespoon (12 grams) granulated sugar1 teaspoon (5 ml) vanilla extract2 tablespoons (28 grams) butter4 thick slices brioche, slightly staleBrown Sugar Bourbon Peaches:1 tablespoon (14 grams) unsalted butter⅓ cup plus 1 tablespoon (85 grams) firmly packed light brown sugar2 tablespoons (30 ml) bourbon¼ teaspoon ground cinnamonPinch kosher salt1 large fresh peach, slicedWhipped cream, to serve InstructionsFor French toast: Add the eggs, milk, granulated sugar, and vanilla to a small shallow dish, and whisk to combine.Add half the butter to a skillet, and place over medium heat and cook until

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