What could be better than this yummy eggy-bread breakfast, topped with luscious South African plums and peaches? Sunshine guaranteed!
Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Suitable for vegetarians
4 South African plums
2 South African peaches or nectarines
20g caster sugar
4 thick slices white bread
1 large egg
150ml semi-skimmed milk
1tsp vanilla extract
20g butter
Icing sugar, for sprinkling
| Per 100g (recipe) | Per serving 234g | RI (%) per 100g (recipe) | RI (%) per serving | |
| Energy KJ | 479 | 1120 | 6% | 13% |
| Calories Kcal | 114 | 266 | 6% | 13% |
| Fat | 3.1g | 7.2g | 4% | 10% |
| Of which saturates | 1.4g | 3.4g | 7% | 17% |
| Carbohydrate | 17g | 40g | 7% | 15% |
| Of which Sugars | 8.4g | 20g | 9% | 22% |
| Fibre | 1.8g | 4.1g | 7% | 16% |
| Protein | 3.6g | 8.4g | 7% | 17% |
| Salt | 0.27g | 0.64g | 5% | 11% |
- Halve, pit and slice the plums and peaches or nectarines. Put them into a saucepan with the sugar and 100ml water. Simmer for 8-10 minutes, until just tender.
- Meanwhile, cut each slice of bread in half diagonally. In a large shallow dish, beat together the egg, milk and vanilla extract. Add the pieces of bread and leave them for about 5 minutes, turning them over once so that each side gets a good soaking.
- Heat the butter in a large non-stick frying pan. Add the soaked bread and cook it gently for about 1-2 minutes per side, until golden brown. Share between 4 warm serving plates and spoon the fruit on top. Serve, sprinkled with a little icing sugar.
Cook’s tips: In this recipe you can make the most of bread, brioche or panettone that needs using up to avoid waste. In fact, it helps if the bread is 2-3 days old, as its drier texture soaks up more of the liquid.
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