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1
For the pickled peaches: Combine the maple syrup and vinegar in a nonreactive medium saucepan and bring to a simmer over low heat.
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2
Stir in the peaches and cook until soft.
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3
Remove from the heat and let the peaches sit in the liquid for at least 15 minutes.
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4
Remove the peaches with a slotted spoon to a small bowl.
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5
Reserve the cooking liquid for the caramel.
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6
For the pickled peach bourbon caramel: Cook the reserved pickling liquid over high heat until reduced to about 1/2 cup.
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7
Add the maple syrup and butter and cook until slightly thickened, about 5 minutes.
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8
Remove the pan from the heat, add the bourbon, carefully return the pan to the heat, bring to a boil and cook the alcohol off, about 5 minutes longer.
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9
For the cream cheese filling: Whisk together the cream cheese, mascarpone, peach preserves, honey and cinnamon until smooth.
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10
Cover and let sit at room temperature while you make the French toast.
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11
For the French toast: Preheat the oven to 300 degrees F.
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12
Set a baking rack in a rimmed baking sheet.
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13
Spread out the bread in a single layer and bake to stale, about 15 minutes.
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14
(Alternatively, slice the bread the night before, place on a baking rack set on a baking sheet and let stale on the counter overnight.)
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15
Remove the bread and let cool.
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16
Increase the heat of the oven to 350 degrees F. Set aside the baking sheet and baking rack.
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17
Heat the oil in a small pan over medium heat.
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18
Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes.
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19
Remove the bacon to a plate lined with paper towels.
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20
Whisk together the eggs, yolks, granulated sugar, vanilla, cinnamon and salt in a baking dish until smooth.
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21
Whisk in the heavy cream, milk and bourbon until combined.
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22
Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over medium heat until it begins to shimmer.
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23
Dip 4 slices of the bread into the custard mixture and let sit until soaked through, this should take at least 1 minute per side.
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24
Remove the slices with a slotted spatula and let the excess custard run off.
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25
Place 3 or 4 slices in the pan at a time (depending on how large your pan is) and cook until the bottom of the bread is golden brown, about 3 minutes.
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26
Flip over and continue cooking until the bottom is golden brown and the center is cooked through, about 3 minutes more.
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27
Transfer to the prepared baking and place in the oven.
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28
Repeat with the remaining butter, oil and bread.
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29
Bake the French toast in the oven for 5 minutes.
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30
Remove the French toast from the oven and spread the cream cheese filling on 4 of the French toast slices, Top with the remaining 4 slices and transfer to plates.
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31
Top with some of the pickled peaches, drizzle with the bourbon caramel and garnish with some of the bacon.
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32
Dust with confectioners' sugar and garnish with mint sprigs, if desired.
