Simon Rimmer and Tim Lovejoy’s Sunday Brunch Cookbook: Brioche French toast with honey-glazed nectarines

This brioche French toast served with warm, honey-glazed nectarines is a posh version of the eggy bread we enjoyed as kids. The vanilla and cinnamon add a lovely warmth that contrasts the sharpness of the stone fruit, while the roasted hazelnuts add a satisfying crunch.

Simon Rimmer and Tim Lovejoy's Sunday Brunch Cookbook: Brioche French toast with honey-glazed nectarines

Simon Rimmer and Tim Lovejoy’s Sunday Brunch Cookbook: Brioche French toast with  honey-glazed nectarines This brioche French toast served with warm, honey-glazed nectarines is a posh version of the eggy bread we enjoyed as kids. The vanilla and cinnamon add a lovely warmth that contrasts the sharpness of the stone fruit, while the roasted hazelnuts add a satisfying crunch. Print This
Serves: 4
Nutrition facts: calories fat
Rating: 3.5/5
( 2 voted )

Ingredients

  • 2 eggs
  • 250ml whole milk
  • 1 tsp vanilla paste
  • 20g honey, plus extra to serve
  • 1 tsp ground cinnamon
  • 4 thick slices of brioche
  • About 100g unsalted butter, for frying
  • Greek yoghurt, to serve
  • For the roasted hazelnuts
  • 150g hazelnuts
  • 25ml vegetable or sunflower oil
  • For the nectarines
  • 3 nectarines, sliced
  • Grated zest of 1 orange 75g honey

Instructions

Preheat the oven to 160°C.

To roast the hazelnuts, toss them in the oil, spread out on a baking tray and roast in the hot oven for about 12 minutes, giving them the odd shake from time to time. Remove from the oven and allow to cool. When cool enough to handle, roughly chop the hazelnuts.

In the meantime, place the nectarine slices in a frying pan with the orange zest and honey. Cook gently, turning them, for about 5 minutes or until soft and sticky.

In a shallow bowl, beat the eggs with the milk, vanilla paste, honey and cinnamon.

Dip the brioche slices in the beaten egg mixture. Melt the butter in a frying pan and fry each brioche slice for 2–3 minutes on each side. Don’t shake the pan or fiddle with the bread, as you want it to caramelise in the pan.

Serve the French toast topped with the honey-glazed nectarines, chopped hazelnuts, Greek yoghurt and more honey.

The Sunday Brunch Cookbook, Ebury Press, £20.

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