Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4
• 5 nectarines
• 1 tablespoon maple syrup,
plus extra to serve
• 6 eggs
• 1 cup (250mL) milk
• 2 tablespoons caster sugar
• 2 teaspoons vanilla essence
• 8 slices day-old crusty Italian bread
• 30g butter
1. Preheat the oven to 200°C. Cut the nectarines into quarters and remove the stone (if this proves to be too difficult, cut the stone out after cooking). Place into a baking dish and drizzle with the maple syrup. Roast for 30 minutes, turning once or twice, until tender and caramelised.
2. Meanwhile, whisk the eggs, milk, caster sugar and vanilla in a shallow dish. Working two at a time, soak the bread slices for about a minute each side in the egg mix.
3. Melt a quarter of the butter in a non-stick frying pan. Cook the bread for about 2 minutes each side over medium heat, until golden-brown. Transfer to a warm plate and cover with foil to keep warm. Repeat with the remaining bread and egg mixture.
4. Serve the French toast with warm roasted nectarines, and drizzle with extra maple syrup.
