I believe some of the best meals are the simplest ones. They take just a few minutes to transform you from hunger to comfort food satisfaction plus it is even better when served as a leisurely Sunday morning breakfast while you’re still in your PJs.
We love our Sunday breakfasts and we always make an effort to sit together at the dining room table to eat them. It makes a nice change from the weekday breakfasts that are grabbed in a flash. Treat breakfasts include bacon sarnies with doorstop bread and ketchup, the good old English fry up with essential hash browns, pancakes or even a few croissants slathered in butte,r however there is one food that tops all the weekend breakfasts: hot French toast. There is something about the sweet fluffy bread paired with the milky egg that hits the spot. It is even more wonderful when juicy peaches and cream are added to the mix. Think of it as pudding for breakfast.
I like to make my French toast with brioche. It has the perfect texture for mopping up the sweet custard, although plain white bread and even a calorific croissant works too.
If you want to make your weekend breakfast slightly less sinful breakfast swap the double cream for thick Greek yoghurt and to avoid the mess of preparing a peach, whose stone will always begrudgingly part from the flesh, use tinned peaches. Tinned pears and peaches are a store cupboard staple here, weirdly they remind me of holidays.
French toast is best eaten fresh. If you want to make a larger batch keep the cooked French toast in a warm oven until you are ready to serve with the peaches and cream.
Peaches and Cream French Toast
- 1 large egg
- 2 tablespoons of milk
- 1 tablespoon caster sugar
- 1 teaspoon of vanilla paste
- Knob of unsalted butter
- 2 slices of brioche
- 1 peach, stone taken out and sliced or cheat and used the tinned variety
- Double cream, lightly whipped or thick greek yoghurt
- Icing sugar
- Whisk together the egg, milk, sugar and vanilla paste then pour this custard into a wide bowl.
- Melt the butter in a frying pan on a medium heat.
- Lay the brioche slices flat in the custard, turning over a few times, until all the mixture has been soaked up by the bread. This will only take a few minutes, leave them too long and you end up with a sloppy mess.
- Fry the brioche on both sides for around 2 minutes until browned.
- Serve the fried brioche with peach slices, lightly whipped double cream and a dusting of icing sugar.