Peach stuffed french toast.

Is there a better brunch food than french toast? It ticks all the boxes: easy to make, comforting (especially after a big night), filling and just a little decadent. The only thing better is stuffing it with meltingly sweet and flavoursome fruits.

Perfect for end of season stone fruit, when they get a little hard and stringy and don’t ripen properly. You can use poached fruit, or cook it down with some butter as I did. I got the recipe from the SMH, and Matthew Evans recommended using pears, also. Poached pears with cinnamon would be amazing for a winter version of this dish.

Use brioche for an extra decadent treat,or plain white bread for a quick, tasty and surprising meal (especially if your guests don’t know about the secret pocket!).

Peach Stuffed French Toast
Recipe adapted from SMH Good Weekend, the Weekend Cook by Matthew Evans, February 28, 2009

4 3-4cm thick slices of bread, I used Pane di Casa but you could a plain white unsliced loaf.
4 peaches, sliced into segments
4 eggs
50ml milk
butter
sugar.

Cook your peaches lightly in 1T butter and 1T sugar, they are ready when they have just softened.

Cut a slit into your bread, to form a pocket and stuff each piece with 1/4 of the peaches. Whisk eggs and 1/4 cup sugar (or less if you desire) together until combined. Stir in milk.
Heat butter in a pan over medium heat, when hot drench one piece of bread with the egg mixture and place into the hot pan – it should sizzle. Fry until browned and heated through, then turn. I even cooked the edges. When cooked remove to a plate and keep warm. Repeat the process with the remaining pieces, you may need to add more butter.

Serve with more peaches or fresh berries, or cream, or yoghurt. I ate this for brunch, and also for dessert – pre-cooked french toasts keep surprisingly well.