Brioche French Toast & Honey-Baked Nectarines
with Cherry Sauce | Serves 2
- Milk
- Eggs
- Gluten
- Soy
- Tree Nuts
- May contain traces of allergens
- Peanuts
- Traces of Tree Nuts
- Sesame
- Sulphites
- Gluten
- Milk
- Soy
- Wheat
- Eggs
- Fish
- Traces of Cashew
- Almond
Skip the café queue and add some sweetness to brunch time with our lemon sugar brioche French toast. Stack it high with cherry sauce and honey-baked nectarines, then top with whipped cream and pistachios for a decadent dish worth savouring.
Ingredients
4
nectarine
1 bottle
cream
(Contains: Milk; )
1 packet
Brioche Slices
(Contains: Milk, Eggs, Gluten, Soy; May be present: Peanuts, Tree Nuts, Sesame, Sulphites)
1 packet
pistachios
(Contains: Tree Nuts; May be present: Peanuts, Sesame, Gluten, Milk, Soy)
½
lemon
1 packet
Cherry Sauce
(May be present: Sesame, Gluten, Milk, Soy, Wheat, Eggs, Fish, Cashew, Almond)
Not included in your delivery
1
olive oil
2 tbs
honey
1
egg
(Contains: Eggs; )
40 g
sugar (pantry staple)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut nectarines into 2cm wedges, carefully removing the stone. • Place nectarines and a pinch of salt on a lined oven tray. Drizzle with the honey, add a splash of water and toss to coat. • Bake until tender and caramelised, 25-30 minutes.
• While the fruit is baking, place 1/2 the cream in a large bowl and whisk with electric beaters until soft peaks form and almost doubled in size, 1-2 minutes. Set aside.
TIP: If you don't have electric beaters, use a metal whisk and whisk for 3-4 minutes.
TIP: Chill both your bowl and cream before whipping to get maximum volume.
• In a shallow bowl, add the egg and the remaining cream and lightly whisk to combine. • Add brioche slices to the egg mixture, turning gently to coat. Set aside to soak for 10 minutes.
• While the brioche is soaking, roughly chop pistachios. Zest lemon to get a pinch, then cut into wedges. • Heat a large frying pan over medium-high heat. Toast pistachios, tossing, until golden, 3-4 minutes. Transfer to a bowl. • In a second shallow bowl, combine lemon zest and the sugar.
• Return the frying pan to medium heat with a drizzle of olive oil. When oil is hot, gently remove brioche from egg mixture and cook in batches, until lightly browned and set, 2-4 minutes each side. • Transfer cooked brioche to lemon sugar and turn to lightly coat.
TIP: Fry the brioche in butter for extra flavour!
• Divide French toast between plates. • Top with honey-baked nectarines, whipped cream and cherry sauce. Sprinkle with toasted pistachios. • Serve with any remaining lemon wedges. Enjoy!
