2 ripe peaches, skin removed, pitted and sliced into eighths
2 ripe white peaches, skin removed, pitted and sliced into eighths
2 tablespoons granulated sugar
2 tablespoons light brown muscovado sugar
3 tablespoons peach eau de vie
4 tablespoons unsalted butter
2 teaspoons vanilla extract
1 tablespoon chiffonade mint leaves
4 large eggs
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/4 teaspoon ground nutmeg
2 cups whole milk, plus more if needed
1/2 cup heavy cream
2 teaspoons vanilla extract
8 (3/4-inch thick) slices day old brioche
4 tablespoons unsalted butter
4 tablespoons canola oil
3 cups feuilletine, crushed
Vanilla Bean Butter, to top, recipe follows
Maple syrup, to serve
1/4 cup chopped fresh mint leaves, to garnish
1/2 cup (1 stick) unsalted butter, slightly softened
1 vanilla bean, halved horizontally, and seeds scraped
1 tablespoon sugar
Pinch fine sea salt
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