Eggy bread with poached peaches

Eggy bread with poached peaches

By
From
At Home with Ben
Serves
2
Photographer
Mark Roper

This recipe is great for using up leftover stale pastries like croissants or brioche. Its proper name is French toast but I like the more homely name eggy bread.

Ingredients

Quantity Ingredient
2 eggs
2 tablespoons milk
1 teaspoon lemon thyme
2 teaspoons caster sugar
1 large croissant, sliced in half horizontally
50g butter
Poached stone fruit
icing sugar, to serve
thickened cream, to serve
sprigs mint, to serve

Method

  1. Combine the eggs, milk, thyme and caster sugar in a large bowl and whisk well.
  2. Place the croissant slices in the egg mixture for about 2 minutes each side, allowing them to soak up as much liquid as possible.
  3. Gently melt the butter in a large frying pan or on the grill plate of your barbecue, until foaming. Place the well-soaked croissant slices cut-side down on the cooking surface and cook for about 2 minutes, or until golden. Use an eggflip to turn the eggy bread and gently cook for a further 2 minutes.
  4. When cooked, remove to a serving dish and top with poached fruit. Dust with icing sugar and serve with cream and mint sprigs.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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