| Servings | serves |
Ingredients
- 4 Peaches
- 2 tablespoons Maple Syrup
- 6 Eggs
- 1 cup Milk
- 2 tablespoons Caster Sugar
- 2 teaspoons Vanilla Essence
- 12 slices Sourdough Baguette about 2-3 cm thick
- 40 Butter
- 12 rashers Bacon thick sliced
Ingredients
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Instructions
- Preheat oven to 200c or 180c fan. Cut peaches into slices, removing stones. Place in a baking dish and drizzle with maple syrup. Roast for 20 minutes, turning once or twice, or until tender and caramelised. Remove from oven and cool until just warm, or room temperature.
- Meanwhile, whisk together eggs, milk, sugar and vanilla with a fork. Pour into a shallow dish large enough to hold bread in a single layer. Lay baguette slices in the egg mixture and leave to soak for about 5 minutes each side, or until it has absorbed the milk mixture.
- Melt a little of the butter in a large non-stick frying pan. Cook bread slices in batches over low-medium heat for 2 minutes each side, or until lightly golden and egg has set. Add more butter between batches. Transfer to a warm plate and cover loosely with foil to keep warm.
- While French toast is cooking, cook bacon in another frying pan over medium heat until crisp and golden brown. Serve toast topped with roasted peaches, with the bacon on the side.
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