French Toasted Sourdough with Poached Peaches and Mascarpone

With peaches in season, and guests coming for the weekend, Im putting these golden beauties to another usepoached with sourdough French toast, and topped with mascarpone cream. Why go out for brunch when you can have this at home?

Prep Time: 10 minutes

Cook Time: 4 hours, 45 minutes

Yield: Serves 4

Ingredients:

  • 650g peaches (about 2 quinces)
  • 200g caster sugar
  • 1 vanilla bean
  • 1 cinnamon stick
  • 2 eggs
  • 2 tablespoons icing sugar, sifted
  • ½ cup milk
  • ½ teaspoon vanilla extract
  • 4 slices sourdough bread, cut 2cm thick
  • 2 tablespoons butter
  • mascarpone to serve

Method:

For the peaches, preheat the oven to 150c (130c fan forced). Peel and core peaches and cut each into 6 pieces, keeping the *peelings. Place all ingredients in a medium oven proof pot and cover with water and a lid. Cook in oven for 4 ½ hours, turning occasionally, until tender and they have turned orangered in colour.

For the French toast, whisk the eggs, icing sugar, milk and vanilla extract together until well combined. Pour onto a tray and soak bread in the mixture for a couple of minutes either side until it has softened and absorbed some of the mixture.

Heat butter in a large nonstick pan over a medium heat and cook French toast in the butter for 23 minutes either side until lightly coloured. Remove and serve with peaches slices and a dollops of mascarpone.

Notes:

*Adding the peelings help the peaches in turning a deeper colour

*Cook the peaches ahead of time

You may also garnish the toast with chopped pistachios.

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