Brioche Pain Perdu with Pan-Seared Peaches & Orange Blossom Mascarpone

Instructions

1. 1

   Cut 1 brioche loaf into 4 thick slices (about 1.5 inches each). In a wide, shallow baking dish, whisk together 4 large eggs, 0.75 cup whole milk, 0.25 cup heavy cream, 1.5 tsp pure vanilla extract, 1 tsp orange zest, and 0.25 tsp fine sea salt until completely homogenous and aerated.

   4 min

   Tip: Whisk vigorously so no stray ribbons of egg white remain; you want an even, silken custard.

2. 2

   In a small chilled bowl, combine 0.5 cup mascarpone cheese, 0.25 cup crème fraîche, 1 tbsp wildflower honey, and 0.5 tsp orange blossom water. Whisk gently with a hand whisk for about a minute until soft, billowy peaks form. Set in the refrigerator until plating.

   3 min

   Tip: Don't over-whip mascarpone or it can separate; stop the moment it holds an elegant, glossy shape.

3. 3

   Lay the 4 thick slices of 1 brioche loaf into the prepared custard dish. Allow them to soak for 2 minutes on the first side, then carefully turn each slice with a wide spatula and soak for an additional 2 minutes until saturated all the way to the center but not falling apart.

   4 min

   Tip: Thick-cut brioche needs patience to drink up custard to its core, which creates that melt-in-your-mouth bread pudding texture.

4. 4

   Set a medium skillet over medium heat and melt 1 tbsp salted European butter. Add 3 ripe yellow peaches cut into wedges, 1 tbsp wildflower honey, 1 tsp fresh lemon thyme leaves, and a pinch of 0.25 tsp fine sea salt. Gently pan-fry the peaches undisturbed for 3 minutes until caramelized and golden on the underside, toss once, and cook 2 minutes more until tender and glazed. Remove from heat and keep warm.

   6 min

   Tip: High-sugar late summer stone fruits will scorch quickly if the flame is too hot—keep it at a steady medium and let the natural sugars caramelize slowly.

5. 5

   Heat a large, heavy nonstick skillet or well-seasoned cast-iron pan over medium-low heat and melt 3 tbsp salted European butter until foaming gently. Carefully lift the soaked brioche slices from the custard, allowing excess to drain off for 2 seconds, and place them into the pan. Pan-fry gently for 4 to 5 minutes on the first side until deep golden brown and crisp at the edges. Flip gently and pan-fry the second side for another 3 to 4 minutes until puffed, bronzed, and cooked through to the center.

   9 min

   Tip: Gentle heat is the secret to French pain perdu. Foaming butter creates a magnificent toasted crust while the custard inside cooks into a delicate soufflé.

6. 6

   Transfer the warm golden brioche slices onto warm bistro plates. Spoon the pan-seared warm peaches and their glossy pan juices generously over and around the brioche. Crown each slice with a quenelle of the chilled orange blossom mascarpone, drizzle with the remaining 1 tbsp wildflower honey, and scatter 3 tbsp toasted sliced almonds across the top.

   3 min

   Tip: The contrast between the hot, butter-crisped brioche and the cool, floral citrus cream is where pure breakfast bliss lives.