VANILLA FRENCH TOAST SANDWICHES WITH PEACHES AND APPLE BUTTER

VANILLA FRENCH TOAST SANDWICHES WITH PEACHES AND APPLE BUTTER image

Yield 6 servings

Number Of Ingredients 14

1/2 cup (1 stick) butter, room temperature
1/2 t vanilla extract
1/2 vanilla bean, split lengthwise, divided
6 large eggs
1/2 c whipping cream
2 t (packed) golden brown sugar
1 1/2 t vanilla extract
1 t ground cinnamon
One 1-pound loaf brioche or egg bread, ends trimmed, cut crosswise into 12 slices
3/4 c apple butter
4 large peaches, halved, pitted, cut into 1/3-inch thick slices, divided
Warm pure maple syrup
Powdered sugar for sprinkling
Whipped cream (optional)

Steps:

Place butter and vanilla extract in small bowl. Scrape in seeds from 1 vanilla bean piece. Whisk to blend. Do ahead: vanilla butter can be made up to one week ahead. Cover and refrigerate. Place eggs and next four ingredients in large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend. Place bread slices on work surface; spread with apple butter. Reserve 1/4 of peach slices for garnish. (If preparing the sandwichies ahead, slice one peach for garnish at the last minute to prevent browning.) Arrange remaining peach slices over six bread slices. Top with remaining bread slices, apple butter-side down. Do ahead: batter and sandwiches can be prepared two hours ahead. Cover and chill batter. Cover sandwiches and let stand at room temperature. Melt two tablespoons vanilla butter in each of two heavy large skillets over medium heat. Holding sandwiches together, submerge into batter. Transfer three sandwiches to each skillet. Cook until browned and cooked through, about five minutes per side. Transfer to plates. Spread thin layer of remaining vanilla butter over each sandwich; cut in half diagonally. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with powdered sugar and top with whipped cream if desired.