Nectarine French Toast

Light and airy french toast, made with a warming vanilla bourbon egg custard, and served with maple nectarine wedges. 


  • 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


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/gas mark 4. 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 (if using), vanilla, nutmeg and flour.
  5. Add the bread slices, leaving them to sit for 2 minutes, then flip them over leave to sit for another 2 minutes.
  6. 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.
  7. 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.
  8. Plate up the french toast and 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. Keep in an airtight container in the fridge. 


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

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