Friday, 29 July 2011
Recipe: French Toast with Peaches and Ginger
4 thick slices of day old bread, any bread will do, you can experiment with different types
2 peaches, peeled, pip removed and cut into bite sized chunks
1 tsp grated fresh ginger, or powdered ginger
In a small saucepan add the chunks of peach with the grated ginger and cook gently until the peaches start to soften, sweeten at this stage if needed. Take off the heat and mash with a potato masher to create a lumpy puree.
In a flat dish, big enough to fit your slices of bread in one at a time, mix together the eggs and milk.
Heat a knob of butter in a large frying pan over a medium heat.
Dip each of your slices of bread in the egg and milk mixture for 10 seconds on each side and then place in the frying pan and fry for 3 to 4 minutes, turning once until they are a golden brown.
Keep the cooked slices warm until you have cooked all the bread.
Transfer to 2 slices each to a warm plate, sprinkle with some sugar and spoon over some of the peach and ginger puree. Serve straight away, I like to serve some extra puree in a dish as well.