French Toast Stuffed with Peaches
Ingredients
Makes
- 1 kg ripe peaches
- 2 tablespoons lemon juice
- 1/2 cup caster sugar
- 4 eggs
- 1 cup milk
- 1/3 cup cream
- 2 teaspoons vanilla essence
- 1 teaspoon ground cinnamon
- a pinch of nutmeg
- 8 slices brioche loaf, 4 cm (11/2 in) thick.
- 4 tablespoons unsalted butter
- maple syrup
- Vanilla yogurt
Preparation
- Place 1kg peaches in a large saucepan of boiling water and blanch for 10 seconds. Remove peaches with a slotted spoon and place in a bowl of iced water.
- When cooled, remove, peel and slice the peaches in half. Remove the stones and cut the peaches into 1 cm (1/2 in) thick slices.
- Toss the peach slices in a bowl with 2 Tbsp lemon juice and 1/4 cup of caster sugar and leave for 30 minutes.
- Place 4 eggs, 1 cup milk, 1/3 cup of cream, 2 tsp vanilla essence, 1/4 cup of caster sugar, 1 tsp cinnamon and a pinch of nutmeg in a large bowl and whisk to combine.
- Cut 8 slices of brioche loaf. With a sharp, thin-bladed knife, carefully slit open one side of each to form a pocket, leaving at least 1 cm (1/2 in) around the edges.
- Stuff the bread pockets with 5 or 6 peach slices each. When all the bread is stuffed, pour the excess peach juice into the egg mixture. Reserve leftover peach slices for serving.
- Soak the stuffed bread for 1 minute in the egg mixture, turning the slices at least once so they will be evenly moistened,
- Preheat the oven to 180°C (350°F).
- Heat 4 Tbsp butter in a large frying pan over medium heat. When the butter is sizzling, remove the slices from the egg mixture and place in the pan.
- Cook on one side until golden brown. Turn and cook until the other side is golden brown. Repeat with remaining slices.
- Arrange slices on a baking tray, place in the preheated oven and bake for 12 minutes, or until cooked.
- Remove the toast from the oven. Serve immediately on warm plates with the reserved peach slices, maple syrup and vanilla yoghurt.