When I go to the farmers market, I can’t resist stocking up on the best of seasonal ingredients. Nothing wrong with this except for the fact that sometimes, my eyes are bigger than my belly. Its common for us to have far too much food for two people as a result. This is where my “using up” skills come in to play! I fill the freezer with what I can and then make jams, chutneys and sauces with whatever remains. French toast is a classic dish for using up stale bread and is a fantastic carrier for a range of toppings.
Today, I had a glut of peaches to use up so I decided to combine my french toast with a gooey peachy topping. These cinnamon caramelized peaches are deliciously comforting and so versatile. You can make up a batch and freeze them for use with fresh toast, in porridge and even for topping a simple sponge with. I used donut peaches for this but you can use any peaches you have.
Caramelised peach French Toast:
For the peaches:
- 4 Donut/Saturn peaches, stoned and cut into chunks
- 10g of butter
- 10g brown sugar
- 1/2 tsp cinnamon
For the french toast:
- 2 sliced of thick cut bread (I use homemade bread but you can use brioche or a good quality white bread.)
- 2 medium eggs
- Splash of milk
- 10g of butter for cooking
- Start by soaking the bread. Mix the eggs with the milk and beat until frothy. Lay the sliced of bread in the egg mixture and soak on each side for a couple of minutes.
- Meanwhile, cook the peaches. Melt the butter in a small saucepan. Toss in the peaches, brown sugar and cinnamon and stir to coat. Cook over a low heat for 3-4 mins, until you have a beautiful caramel color.
- Melt the butter for the toast in a frying pan over a medium heat until it froths up, then add the slices of bread to the pan.
- Cook until golden on the bottom then turn and cook on the other side.
- When the toast is golden on both sides, place on a plate and top with the peaches and the cinnamon syrup. Serve with a drizzle of cream or a big blob of yoghurt.