Entertaining

French toast with vanilla & cinnamon poached peaches, mascarpone and agave syrup

Name: French toast with vanilla & cinnamon poached peaches, mascarpone and agave syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 egg; 1 cup (250ml) milk; 4 cinnamon scrolls or croissants; 1/2 cup (110g) sugar (white or raw); 1/4 tsp ground cinnamon; 50g butter, unsalted; 200g mascarpone or double cream, to serve; 2 tbs agave or maple syrup, to serve; 2 cups (440g) sugar (white or raw); 2 cinnamon quills; Zest of 1/2 lemon (use a peeler); 4 star anise, whole; 1 vanilla bean; 4 yellow peaches, halved, stones removed

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by delicious. team

delicious. team

Nov 10, 2000

Why not create that cafe experience at home with co-owner and chef at popular Bondi cafe Porch and Parlour, Sammy Smith's tantalising twist on classic french toast.

1 egg
1 cup (250ml) milk
4 cinnamon scrolls or croissants
1/2 cup (110g) sugar (white or raw)
1/4 tsp ground cinnamon
50g butter, unsalted
200g mascarpone or double cream, to serve
2 tbs agave or maple syrup, to serve

POACHED PEACHES

2 cups (440g) sugar (white or raw)
2 cinnamon quills
Zest of 1/2 lemon (use a peeler)
4 star anise, whole
1 vanilla bean
4 yellow peaches, halved, stones removed

Method

1.

For the poached peaches, combine sugar, cinnamon, lemon zest, star anise and vanilla bean with 2 ups (500ml) water in a medium saucepan over medium-high heat. Add peach halves, then bring to boil for 15 minutes or until soft. (This may vary depending on ripeness of the peaches, so test with skewer during cooking.) Turn off stove and allow to cool. Reserve poaching liquid and spices. (You can poach the peaches the morning of or night before serving.)
2.

For the French toast, place egg and milk in bowl and lightly beat to combine. Halve the cinnamon scrolls or croissants and submerge in the egg and milk mixture. In a separate bowl, combine sugar and cinnamon.
3.

Place butter in a non-stick frypan over medium heat and cook until gently bubbling. Add the egg-soaked scrolls or croissants and fry on both sides until golden and crispy. (If you don’t have a pan that’s big enough, do this in batches.) Remove from the pan and place on paper towel, then dip each piece into the cinnamon sugar mixture. Set aside and keep warm.
4.

Place French toast in a low bowl, carefully top with peaches and drizzle with a few spoons of reserved poaching liquid. Garnish with reserved cinnamon, lemon zest, star anise and vanilla bean. Spoon over some mascarpone and drizzle with agave or maple syrup, to serve.