Peach melba eggy bread
Prep time: 10 minutes
Cooking time: 5 minutes
Serves: 4 people
Skill level: Easy
- 4 ripe firm peaches, stoned and sliced into eighths
- 80g caster sugar
- 40g unsalted butter, cut into cubes
- 200g fresh raspberries
- 3 Respectful eggs, beaten
- 4 tbsp milk
- 4 tbsp double cream
- 1/2 a vanilla pod
- 4 slices brioche or fresh cut white bread
Cinnamon sugar ingredients
- 2 tsp caster sugar
- 1/2 tsp ground cinnamon
- Heat 2 tablespoons of sugar in a heavy-based ovenproof pan. When it begins to caramelize place the peaches in the mixture. Sprinkle another tablespoon of sugar on top and cook for a few minutes. As the sugar starts to disappear add 15 grams of butter and let it cook down in the sauce. Once the sauce is thick and syrupy, remove from the heat and set to one side. Stir the raspberries through very gently being careful not to let them break up too much.
- Whisk the eggs, milk, cream and remaining sugar together. Scrape the seeds from the vanilla pod into the egg mixture and mix together. Melt the remaining butter in a wide pan until it begins to foam. Dip the brioche into the egg mixture and fry in the butter for a minute or two on each side until golden brown. Dust the eggy bread with cinnamon sugar.
- Lay a slice of eggy bread on a plate and add the melba topping. Delicious served with vanilla ice cream.
