We were watching one of the many cooking shows on TV yesterday, when one of them (Tyler?!?) came up with an upside-down apple french toast. It looked fabulous.
I didn’t really pay too close attention to what he was doing, but one thing I did notice was he put heavy cream into the brown sugar and butter mixture to bring it together. GREAT idea! Today, decided I wanted to make something similar for dessert tonight with the fabulous peaches we bought yesterday. Into the kitchen I went.
I melted a cube of butter in the pan and added about a cup of brown sugar, made a nice caramel. I then added the heavy cream and it looked perfect! I pulled it off the heat and added walnuts, and then thick pieces of peach all around.
I topped it with slices of bread dipped into a basic French toast batter (eggs, milk, sugar, vanilla, and cinnamon) and layered them on top.
Into the oven for 45 minutes and out it came, looking fabulous!
I inverted it onto a plate and woooosh – a gallon of caramel ran all over the place! Where Tyler’s apple was kind of sticky-gooey and all held nicely together, mine was a runny mess.
I got a deeper rimmed dish and replated it, sauce and all.
It may not look like the professional version on TV, but I can guarantee it will taste fantastic!
So what went wrong, you ask?!?
I think I just made too much caramel. I could have easily made the sauce with a half-cube of butter and less sugar and cream. That, and the peaches are definitely juicier than apples…
What the hell… It’s gonna be great!
I was right. It was GREAT!