BAKED FRENCH TOAST WITH SKILLET-FRIED PEACHES, BUTTER PECANS AND WHIPPED CREAM

“Peaches and butter pecans signify late summer to the little girl in me,” Rothacker says.“This dish brings together those childhood memories and puts them on the table for brunch, although if you were to substitute ice cream for the whipped cream, I would never tell.”

FOR THE FRENCH TOAST:

Pan spray

1/2 cup sugar

2 teaspoons lemon zest

1 teaspoon cinnamon

1 teaspoon cardamom

1 teaspoon ground ginger

Pinch of salt

6 large eggs

2 cups heavy cream

1 loaf of challah or other sweet bread,

cut into 1-inch thick slices

FOR THE BUTTER PECANS:

3 cups pecan halves

4 tablespoons butter, melted 1 tablespoon maple syrup or sorghum

syrup

1/2 teaspoon sea salt

For the skillet-fried peaches: 4 tablespoons butter

4 peaches, peeled and sliced

1/2 cup brown sugar

1 tablespoon bourbon

FOR THE WHIPPED CREAM:

2 cups heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

To make the French toast: Spray an 8-by-8-inch baking dish with pan spray. In a large bowl, whisk together sugar, lemon zest, cinnamon, cardamom, ginger and salt. Whisk in eggs. Slowly pour in heavy cream, whisking continuously until fully combined. Cut bread slices in half on a bias. Dip each slice of bread into custard mixture and allow to soak for 1 minute. Arrange bread in the greased pan in a shingled pattern so that layers overlap, which spreads the liquid uniformly and allows the dish to cook more evenly. Pour remaining liquid over the slices. Wrap with plastic wrap and refrigerate for at least 1 hour or overnight.

To make the buttered pecans: Heat the oven to 350 degrees. Place pecans in a bowl. Pour melted butter, maple syrup and sea salt over the pecans and toss to coat. Line a baking sheet with parchment paper or aluminum foil. Spread the pecans in a single layer on the baking sheet and place in oven to bake for 10 minutes, until nuts are golden brown and fragrant. Remove from oven and set aside to cool.

Raise the oven temperature to 375 degrees. Place the French toast mixture in the oven for 35-40 minutes, until the French toast is golden brown and crisp on the edges. Remove from oven and allow to cool slightly before serving.

To make the skillet-fried peaches: Heat a large saute pan over medium-high heat. Add the butter to the pan and allow it to melt and just begin to brown. Add the peaches and brown sugar to the pan and cook, stirring often, until the peaches begin to soften, about 7 minutes. Briefly remove the pan from the heat and pour in the bourbon. Simmer for 5 minutes, until the alcohol has cooked off and the juices have thickened slightly.

To make the whipped cream: Pour heavy cream into the bowl of a stand mixer or a medium bowl. Using a stand mixer or a hand mixer, whip the cream on medium speed until soft peaks start to form. Add powdered sugar and vanilla and whip until thickened. Keep chilled until ready to use.

When ready to serve, divide the French toast slices equally among 6 plates. Top each with peaches, whipped cream, and pecans.

Serves 6.

Per serving: 1,363 calories (percent of calories from fat, 75), 18 grams protein, 70 grams carbohydrates, 7 grams fiber, 117 grams total fat (51 grams saturated), 406 milligrams cholesterol, 527 milligrams sodium.

HUNT PHOTOGRAPHY FOOD STYLING BY JESSICA AND JORDAN A. ROTHACKER / CONTRIBUTED BY CHRIS Baked French Toast With Skillet Fried Peaches, Butter Pecans and Whipped Cream is from a recipe from chef Jessica Rothacker, co-owner of Heirloom Cafe and Fresh Market in Athens.