Nectarine French Toast
Caramelised vanilla french toast with tender cooked nectarine. Light and airy french toast, made with a warming vanilla bourbon egg custard, and served with maple nectarine wedges.
- No milk? Try with plant based milk instead.
- No eggs? Use 2 tbsp of chia seeds instead. Let the batter sit for at least 15 minutes before using.
- No nectarines? Try with plums, blueberries, apples, mangoes or pineapple instead.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
2 tbsp Maple syrup
4 slice Soft sliced loaf
200 ml Milk of choice
2 tbsp Bourbon
1 tsp Vanilla extract
a pinch of Ground nutmeg
1 tbsp Plain flour
2 tbsp Caster sugar
2 tbsp Unsalted butter
- Preheat the oven to 180 C/160 fan/4 gas mark. Cut the nectarines into wedges and compost the pits.
- Place the nectarine wedges in a baking dish and drizzle with the maple syrup.
- Bake for 15 minutes, until tender and lightly caramelised.
- In a large baking dish, whisk together the eggs, milk of choice, bourbon, vanilla, nutmeg and flour.
- Add the bread slices, and turn to coat. Let the bread sit for 2 minutes, then flip and let the other side sit for another 2 minutes.
- When ready to cook, melt 1 tbsp butter in a large frying pan over medium heat. Cook the toast for 1-2 minutes, until lightly golden, then flip and cook for 3 minutes, until golden brown.
- Sprinkle sugar on top of each piece of toast. Flip the toast, sugar side facing down, and cook for 2 minutes, until the sugar is golden brown and caramelised. Do not overcook to prevent the caramel from burning.
- Plate the french toast. Serve with the nectarines and maple syrup.
How to store
The batter can be made up to 3 days in advance. Store in an airtight container, in the fridge.
Blend the baked nectarines into a compote and serve over porridge or yoghurt.