Maple French Toast with Nectarine Compote and Bacon

The combination of the sweet nectarines with the addition of bacon is something every brunch needs. To make this even easier you can make the compote the evening before and just heat up on the day whilst frying the french toast.

Enjoy! 

Ingredients:

(Serves 4) 

For the French toast:

v Small Loaf off farmhouse bread, thickly cut (2 pieces per person)

v 6 Eggs 

v Splash of milk

v ½ Tsp. of extract 

v ½ tsp. Cinnamon (optional

v Butter to fry

For the Nectarine Compote (can also use peaches/apples)

v 4 Nectarines 

v Drop of Vanilla Extract

v Tbsp. water (just enough to make a syrup don’t add too much!)

v 1 Tbsps. sugar 

Extras to Serve: 

v As much bacon as you fancy (3 pieces of streaky bacon per person seems sufficient)

v Apple (cored and cut into rings) (One ring per person)

v Punnet of blueberries

v Maple Syrup

Method:

Preheat the oven to about 160

1.     Peel the skin off the nectarines/peaches/apple and cut into segments – if using an apple you may want to cut them in half again.

2.     Pop the segments in a pan with the sugar, water and vanilla extract

3.     Put on a low heat and let it simmer for 10-30 minutes, you want the fruit to soften and a nice syrup to be created – if a bit watery turn up the heat and reduce it down.

4.     In a wide bowl whisk the eggs with the milk, vanilla and cinnamon.

5.     At this point get the bacon on (I do it in a pan)

6.     Heat a knob of butter in a pan

7.     Dip the bread into the eggy mixture and allow to soak each side for a moment.

8.     Fry the bread in the butter in batches on a medium heat – about 3 minutes each side, or until the bread goes a golden brown

9.     Put the cooked slices in the oven to keep warm whilst you do the rest of the bread

10.  Whilst doing the French toast, if serving with apple you can fry the rings of apple in the same pan as the bacon if there isn’t that much fat – for about 10 minutes. You just want them to soften and catch around the edges