GORDON RAMSAY

FRENCH TOAST WITH CARAMELIZED PEACHES Ingredients:

For the caramelized peaches 5 large peaches or 9 smaller ones, quartered or eights 2 sticks/ 225g of butter 1/2 cup/ 56g confectioners/ icing sugar, plus extra for dusting For the French toast 4 large free-range eggs 1 tsp of ground cinnamon 1 tsp vanilla extract 1/2 cup/ 120ml heavy/ double cream 4 slices brioche loaf, sliced (sweet egg bread) 1-2 tbsp sunflower/ vegetable oil METHOD: To prepare the peaches. Heat 1/2 stick/55g of butter in a griddle or saut pan and add the peaches. Sprinkle with 2 tbsp of confectioners/ icing sugar and continue to cook over a high heat until nicely caramelized, about 2-3 minutes. Remove from the pan and set aside. Clean the pan. To prepare the French toast. Over a low heat place the griddle/ saut pan. In the dry pan add the toast to remove any excess moisture. Remove the bread from the pan and set aside. Beat the eggs with the remaining confectioners/ icing sugar, cinnamon, cream and vanilla extract in a shallow bowl large enough to dip the flat slices of brioche or bread. Plane the griddle saut/ pan over the heat and add half the remaining butter with a tbsp of oil in the pan until the butter stops foaming. Dip 2 brioche slices quickly on both sides in the egg mixture and add to the pan. Cook for 1-2 minutes then flip over and cook the other side until nicely golden browned. Remove to a warm plate. Repeat with the remaining brioche slices, butter and oil. When the brioche is cooked, spoon peaches over the top and dust with confectioners/ icing sugar. Serve immediately.