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

Servings: 2


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


  1. Preheat the oven to 180 C/160 fan/4 gas mark. Cut the nectarines into wedges and compost the pits.
  2. Place the nectarine wedges in a baking dish and drizzle with the maple syrup.
  3. Bake for 15 minutes, until tender and lightly caramelised.
  4. In a large baking dish, whisk together the eggs, milk of choice, bourbon, vanilla, nutmeg and flour.
  5. 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.
  6. 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.
  7. 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.
  8. Plate the french toast. Serve with the nectarines and maple syrup.
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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.