Nectarine French Toast
Light and airy french toast, made with a warming vanilla bourbon egg custard, and served with maple nectarine wedges.
Substitute:
- No milk? Use plant-based milk.
- No bourbon? You can leave it out.
- No eggs? Use 2 tbsp of chia seeds instead. Let the batter sit for at least 15 minutes before using.
- No nectarines? Swap for plums, blueberries, apples, mangoes or pineapple.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
2 Nectarines
2 tbsp Maple syrup
4 slice Soft sliced loaf
3 Eggs
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
Recipe:
- Preheat the oven to 180 C/160 fan/gas mark 4. 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 (if using), vanilla, nutmeg and flour.
- Add the bread slices, leaving them to sit for 2 minutes, then flip them over leave to sit for another 2 minutes.
- When ready to cook, heat 1 tbsp butter in a large frying pan over medium heat. Once the butter's melted, add the bread and cook for 1-2 minutes, until lightly golden. Flip it over and cook for 3 minutes, until golden brown.
- Sprinkle sugar on top of each piece of toast. Flip the toast, sugar-side down, and cook for 2 minutes, until the sugar is golden brown and caramelised. Be careful not to overcook as the caramelised sugar could burn.
- Plate up the french toast and serve with the nectarines and maple syrup.
How to store
The batter can be made up to 3 days in advance. Keep in an airtight container in the fridge.
Leftovers
Blend the baked nectarines into a compote and serve over porridge or yoghurt.
