French Toast with Peaches
Cook Time 15 minutes
1 brioche loaf, crust removed and cut into even thick squares
3 eggs, lightly beaten
1 tsp of vanilla bean extract
200ml thickened cream
½ tsp cinnamon, plus extra to serve
50g clarified butter
2 tbsp raw sugar
½ x (400g) jar sliced peaches, juice reserved
Fresh ricotta, to serve
Bring the peach juice to a boil and cook until it forms a syrup. Cool slightly.
Whisk eggs, milk, cinnamon, and vanilla together. Dip the brioche slices into the egg mixture, letting any excess drip off.
Heat a large frying pan, add half of the clarified butter to medium heat. Add the eggy brioche to the pan sprinkling over some of the sugar. Fry until golden turn and sprinkle a little more sugar. Repeat with remaining butter and eggy bread.
Serve French toast with peaches, ricotta and a drizzle of syrup and a pinch of extra cinnamon.