Peach French Toast (Print Version)
# Ingredients:
→ To Make French Toast
01 -
2 medium eggs
02 -
2 slices of thick farm loaf, challah, or brioche
03 -
1 tablespoon of vanilla essence
04 -
1 cup full-fat milk
05 -
2 tablespoons superfine sugar
→ For the Peach Mixture
06 -
1 teaspoon ground cinnamon
07 -
2 tablespoons granulated sugar
08 -
1 can peaches in syrup (make sure they're sliced)
09 -
1 tablespoon of cornstarch or cornflour
→ Cobbler Topper
10 -
60g of butter, melted
11 -
100g (roughly six) crushed digestive cookies
12 -
1.5 tablespoons packed soft brown sugar
13 -
1 teaspoon of cinnamon powder
→ Optional Toppings
14 -
Vanilla ice cream (only if you'd like)
15 -
Ready-made caramel drizzle
# Instructions:
01 -
Blend the milk, sugar, eggs, and vanilla essence together in a bowl. Coat each piece of bread by soaking them in the liquid mix until fully covered. Use a frying pan on low heat to cook both sides until golden.
02 -
Start by saving one-fourth of the peach syrup separately. Warm the remaining syrup and peach slices in a pan. Blend the saved syrup with cornflour; strain if it gets clumpy. Toss sugar, cinnamon, and your cornflour blend into the cooking pan, giving it a stir until the syrup thickens. Then set it aside.
03 -
Smash up the digestive cookies into small bits. Combine them with the melted butter, brown sugar, and cinnamon. Stir everything until it all sticks together well.
04 -
Layer each serving plate with French toast. Add the warm fruit and syrup mixture on top. Cover with some of that sweet crumble, and finish it up with a scoop of ice cream and some caramel if you like.
# Notes:
01 -
If you can't find digestive biscuits, go ahead and use graham crackers instead.