Breakfast recipe
Golden wholemeal French toast layered with creamy ricotta and quick cinnamon-maple peaches.
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Ingredients
wide frying pan, shallow dish, whisk, fine grater
Method
Stone the peaches and cut each into six wedges. Finely grate the lemon zest, then squeeze 1 tablespoon lemon juice.
Put the peaches, 2 tablespoons maple syrup, the ground cinnamon and lemon juice in a wide frying pan. Cook over medium heat for 7 to 9 minutes, turning gently, until the fruit is glossy and soft but still holds its shape. Transfer to a bowl and wipe the pan.
Whisk the eggs, semi-skimmed milk, vanilla extract and salt in a shallow dish. Dip the wholemeal bread in the mixture for 10 seconds on each side so it is coated without becoming soggy.
Heat half the vegetable oil in the wiped frying pan over medium heat. Fry four soaked wholemeal bread slices for 2 to 3 minutes on each side until deep golden and set in the centre. Keep warm, add the remaining oil and repeat with the final four slices.
Spread the ricotta over the hot French toast. Spoon over the jammy peaches and their syrup, then finish with the lemon zest and remaining 1 tablespoon maple syrup.
