Brioche French toast with grilled peaches and coconut yoghurt

Babiche Martens

This French toast is perfect for a weekend breakfast. Nothing beats sitting outdoors with a strong cup of coffee and slicing through the soft brioche alongside a scoop of coconut yoghurt and soft grilled peach. If you don’t have brioche any other thick chunky bread will suffice.

Ingredients

4	Peaches, ripe, halved, stones removed (Main)
10 g	Melted butter
2	Eggs
½ cup	Milk
¼ tsp	Cinnamon
1 tsp	Vanilla
20 g	Butter
6 slices	Brioche, thick ones (Main)

To serve

1 pottle	Coconut yoghurt, for serving
1 small handful	Chopped mint
1 sprinkle	Coconut
1 drizzle	Honey

Directions

1. Brush the peach halves with butter and cook on a barbecue or under the grill for 5 minutes, until softened and golden. Set aside.
2. Combine the eggs, milk, cinnamon and vanilla in a shallow dish, whisking well.
3. Heat some of the butter in a frying pan. Dip the brioche slices into the egg mixture, let the excess drip off, then fry until golden on both sides. Continue until all the brioche is cooked.
4. Serve warm with coconut yoghurt, chopped mint, a sprinkle of coconut and a generous drizzle of honey.

More stonefruit based recipes from Angela

• Stonefruit and goat's cheese salad
• Apricot fool