Ideal for a relaxed weekend brekky, this fruity french toast features the first of the spring peach harvest. There’s no better time to give this delightful recipe a go – it might just convert all you savoury breakfast lovers too!
Poached Maple Cinnamon Peaches with French Toast
10 min prep
10 min cooking
414 Cal / serve
3 Tablespoons Maple Syrup (60g)
2 Peaches (290g), halved & pitted
1 Cage-Free egg (59g)
2 Tablespoons Low Fat Milk (40g)
1 Pinch Ground Cinnamon (0.5g)
1g Olive Oil Spray
4 Slices Wholegrain Bread (160g)
1/2 Cups Low Fat Natural Yoghurt (120g)
- Combine maple syrup and 1 cup (250ml) water in a medium saucepan and bring to boil over high heat. Reduce heat to low and add peaches, cut side down. Cover and cook for 3 minutes, then turn over and cook for a further 3 minutes.
- Meanwhile, whisk egg, milk and cinnamon in a shallow dish. Spray a medium non-stick frying pan with oil and heat over medium heat. Dip bread in egg mixture and turn to coat. Place into frying pan and cook for 2-3 minutes each side or until golden.
- Place a slice of french toast onto each plate. Use a slotted spoon to lift peaches from poaching liquid. Slip off skins and cut in half again. Place peach quarters on top of each slice of toast. Spoon yoghurt and a little poaching liquid on top to serve.
Day-old bread works much better in this recipe than very fresh bread.
Use canned peaches in natural juice when fresh peaches are out of season. Omit the poaching step, and drizzle each serve with 1/2 teaspoon maple syrup. Be sure to allow for additional calories.