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. 

Substitute:

  • 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

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:

  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.
Oddbox image

How to store

The batter can be made up to 3 days in advance. Store in an airtight container, in the fridge. 

Leftovers

Blend the baked nectarines into a compote and serve over porridge or yoghurt.