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1
Preheat the oven to 350 degrees F.
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2
For the caramelized peaches:
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3
Combine the peaches, granulated sugar, muscovado sugar and peach eau de vie in a large bowl.
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4
In a heated pan, add the butter and vanilla extract.
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5
Toss in the peaches and cook just to heat through, about 5 minutes.
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6
Toss again with the mint.
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7
Set aside and keep warm.
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8
For the pain perdue:
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9
Whisk together the eggs and sugar in a large baking dish until combined.
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10
Add the cinnamon, salt, nutmeg, milk, cream and vanilla extract and whisk until smooth.
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11
Add the bread, in batches and let soak on each side for 1 to 2 minutes until soaked through.
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12
While the bread is soaking, heat 2 tablespoons of the butter and 2 tablespoons of the oil on a large griddle over medium-high heat until butter is melted and oil begins to shimmer.
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13
Spread the feuilletine crushed wafers in a large baking dish and dip the bread on each side in the mixture, pressing gently to adhere.
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14
Place the bread on the hot griddle and cook each side until golden brown.
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15
Transfer to a baking sheet and bake in the oven to completely heat through, about 5 minutes.
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16
Serve 2 pieces per person, topped with a dollop of the vanilla butter and spoonfuls of the caramelized peaches.
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17
Top with maple syrup and mint and serve.
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18
Stir together the butter, vanilla bean seeds, sugar, and salt in a small bowl until combined.
