French Toast with Honey Roast Peaches & Mascarpone Cream

Doughnut Peaches

French toast is the bomb. When it comes to brunching, it’s the perfect dish – sweet or savoury. It’s decadent but totally easy to achieve. I’ve already made Vanilla Spice French Toast and Lemon & Poppyseed French Toast but I think this version might be the most indulgent of all. It’s basically a dessert that’s socially acceptable at breakfast time. Although, come to my house and any form of dessert is acceptable at breakfast time – there are no rules here. There are, however, soft, sweet roasted peaches and big dollops of vanilla-spiked mascarpone to devour. When are you coming to visit? 

French Toast with Honey Roast Peaches & Mascarpone Cream

French Toast with Honey Roast Peaches and Mascarpone Cream
Serves 4
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For the French Toast
  1. 250g sliced brioche (stale is best!)
  2. 125ml semi-skimmed milk
  3. 75ml double cream
  4. 3 large eggs
  5. 2 tsp. vanilla extract
  6. sprinkle of cinnamon
  7. sprinkle of granulated golden sugar
For the Honey-Roast Peaches
  1. 6 doughnut peaches (or 4 regular peaches)
  2. large knob of butter
  3. big squeeze of honey
For the Mascarpone Cream
  1. 120g mascarpone
  2. 50ml double cream
  3. 1 tsp. vanilla extract
For the French Toast
  1. Lay the brioche slices into a baking dish so that they overlap.
  2. Mix together the milk, cream, eggs and vanilla until you have a smooth mixture.
  3. Pour the mixture over the brioche so you get an even covering.
  4. Using your hands, press down the brioche so that it starts to soak up the mixture and form more of a solid pudding shape.
  5. Put in the fridge for 2-3 hours, or overnight if possible.
  6. Remove from the fridge and allow to come to room temperature.
  7. Pre-heat the oven to 180C.
  8. Sprinkle the dish with cinnamon and sugar and pop into the oven for 30 minutes until puffed up and golden brown.
For the Honey-Roast Peaches
  1. Whilst the French Toast is baking, halve the peaches and remove the stones. Place in a oven-proof dish.
  2. Put a knob of butter on each peach half and drizzle over some honey - a small dollop for each half is sufficient as the peaches should already be pretty sweet!
  3. Place in the oven after the French Toast has been cooking for 10 minutes - they should take around 20 minutes to roast and become delicious!
For the Mascarpone Cream
  1. Whilst everything is baking in the oven, mix together the mascarpone, cream and vanilla in a small bowl until smooth and well-combined.
  2. Serve the French Toast with a couple of peach halves, a dollop of mascarpone cream and the sweet honey butter sauce from the bottom of the peach dish.
  3. Bask in the praise of your brunch companions.
Amy Elizabeth http://amyliz.co.uk/

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  • Heather Minshull

    Other alternative is poached honied nectarines.
    Stone and chop 4 nectarines into a pan.. Larger chunks fine. Squeeze in the juice of 1 or two limes.Add 4 dessert spoons of water and a dessert spoon of honey… or to taste.
    Bring pan to boil.
    Cover and simmer gently for 5 mins.
    Turn off heat. Can be eaten warm or chilled with your lovely recipe or ice cream.

    • Oh, that sounds excellent! Thanks so much for sharing 🙂

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