July 31, 2015

French Toast with Peaches

A plate of French toasts and fresh fruits on a wooden background

We sometimes buy bread but wait a bit too long to eat it, and it then turns rock solid. When this happens, I try not to let it go to waste and there are usually two things I tend to do: I will either make croutons to top up a salad or soup, or French toasts. And this is when the magic happens: transforming a hard loaf of bread into something utterly delicious. I often like to imagine how people first came up with a recipe, and I can totally relate to those situations when you’ve left an ingredient on the countertop for a wee bit too long but it is still edible. Making French toasts with stale bread is the perfect example for this, and a breakfast I am definitely fond of. It can be prepared in minutes, but nicely dressed with a pile of fresh/cooked fruits, and you’re on for a breakie similar to what you could have been served in a fancy café. In this instance, I prepared a topping by reducing peaches into a simple compote and sprinkling ruby red currants on top, making it a super vibrant plate. An invitation to slow down and savour long summer days...

A plate of French toasts and fresh fruits on a wooden background

French Toasts with Peach Compote – serves 2
•6 peaches, peeled and sliced
•A squeeze of lemon juice
•3tbsp unrefined raw sugar + 2tbsp
•2 eggs, beaten
•200ml plant milk
•6 thick slices stale bread
•Coconut oil or ghee
•A handful fresh red currants
•Honey, to serve

1.Start by making the compote: place the peaches, lemon juice, 2tbsp water and 3tbsp sugar in a saucepan. Bring to a gentle boil, cover with a lid and leave to cook on a low heat for 15-20min until tender. Set aside.
2.In a large bowl, beat the eggs with the plant milk and 2tbsp sugar.
3.Heat a knob of coconut oil or ghee in a large frying pan. Dip the bread slices (3 at a time) in the egg mixture until soft and add to the pan. Cook for 2/3min on each side until golden, then dish out on a plate. Repeat with the remaining slices of bread.
4.To serve, top up the bread with a few spoonfuls of peach compote, sprinkle with red currants and add a drizzle of honey. Enjoy while still warm.

Pain Perdu & Compote de Pêches – pour 2 personnes
•6 pêches, pelées et coupées en tranches
•Jus de citron
•3cs de sucre complet + 2cs
•2 œufs, battus
•200ml de lait végétal
•6 larges tranches de pain rassis
•Huile de coco ou ghee
•Une poignée de groseilles rouges

1.Préparer la compote : mettre les pêches dans une casserole avec le jus de citron, 2cs d’eau et 3cs de sucre. Porter à ébullition, couvrir et laisser cuire à feu doux pendant 15-20min, jusqu'à ce que les pêches soient tendres. Mettre de côté.
2.Dans un saladier, battre les œufs avec le lait végétal et les 2cs de sucre.
3.Faire chauffer une noix d’huile de coco ou de ghee dans une poêle. Tremper les tranches de pain (3 à la fois) dans le saladier, jusqu'à ce qu’elles ramollissent, puis les ajouter à la poêle. Cuire 2/3min de chaque côté et mettre sur une assiette. Répéter avec le reste du pain.
4.Pour servir, ajouter quelques cuillérées de compote de pêches sur le pain, parsemer de groseilles et arroser de miel. Manger chaud.


Days Of Camille Blog said...

mmmh! It's look delicious !! :) Thanks for the recipes

food moods said...

Thanks for visiting ;)

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