This is one of the most perfect autumn breakfasts. The french toast isn’t too sweet either with just a small amount of sugar and if you serve it with yoghurt then it makes it a pretty healthy breakfast. I used nectarines but you can really use any fruit: stone fruit season goes until the end of March so try some juicy peaches or apricots before the season ends or in you could have pears or apples in Winter too.

French Toast with Grilled Stone Fruit Recipe

4 thickly cut slices of bread
2 free range eggs
100ml milk
3 tbsp white sugar
1 tsp vanilla extract
2 nectarines, peaches or apricots
1 extra tbsp white sugar
butter for frying
icing sugar & flavoured greek yoghurt (such as mango & passionfruit or vanilla & honey) to serve

Whisk the eggs, milk, sugar and vanilla in a large flat bowl. Dip in all 4 pieces of bread making sure each side is coated and all the mixture is absorbed. Half and remove the stones from your stone fruit.

Heat a non-stick pan on medium heat and melt some butter in the pan. Place your stone fruit cut side down in your pan and fry your bread for a couple of minutes on each side until they are golden. When your french toast is nearly ready, sprinkle the cut side of your stone fruit and place them back in the pan cut side down to give them a bit of caramelisation.

Serve your french toast dusted with a little bit of icing sugar, the grilled stone fruit and some rich greek yoghurt.

Serves 2.


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