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Sourdough French toast with roasted peaches and bacon

  • 0:20 Prep
  • 0:25 Cook
  • 6 Servings


  • 4 large peaches
  • 2 tablespoon Coles maple syrup
  • 6 Coles free range eggs
  • 1 cup Coles milk
  • 2 tablespoon Coles caster sugar
  • 2 teaspoon vanilla essence
  • 12 slices day-old Coles rustic sourdough baguette, about 2-3cm thick
  • 40g Coles butter
  • Middle bacon rashers, thickly sliced


  • 1
    Preheat oven to 200C or 180C fan-forced. Cut peaches into slices, removing stones. Place in a baking dish and drizzle with maple syrup. Roast for 20 mins, turning once or twice, or until tender and caramelised. Remove from oven and cool until just warm, or room temperature.
  • 2
    Meanwhile, whisk together eggs, milk, sugar and vanilla with a fork. Pour into a shallow dish large enough to hold bread in a single layer (you may need to divide it between 2 dishes). Lay baguette slices in the egg mixture and leave to soak for about 5 mins each side, or until it has absorbed the milk mixture.
  • 3
    Melt a little of the butter in a large non-stick frying pan. Cook bread slices in batches over low-medium heat for 2 mins each side, or until lightly golden and egg has set. Add more butter between batches. Transfer to a warm plate and cover loosely with foil to keep warm.
  • 4
    While French toast is cooking, cook bacon in another frying pan over medium heat until crisp and golden brown. Serve toast topped with roasted peaches, with the bacon on the side.

Source: taste.com.au


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