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Peach Cobbler French Toast

  • Vegetable
Time30 Minutes Serves2 CuisineEuropean
Peach Cobbler French Toast

Fancy a little upgrade from the usual weekend waffles? This summery, peach-infused French toast stack has got your name on it. Ramped up with Meat Tinsel seasoning and Son of a Peach sauce, it’s got everything you want in a sweet brunch (or dessert) - clashing textures, beautiful flavours, and serious indulgence. Get your finest brioche bread and get stacking…

ingredients

  • 2 eggs
  • 1 cup whole milk
  • 1tbsp vanilla extract
  • 2 tsp Meat Tinsel
  • 3 tbsp caster sugar
  • 2 thick slices Brioche/challah bread, cut into thick slices
  • Can of sliced peaches in syrup
  • 1 tbsp cornstarch
  • Drizzle of Son of a Peach
  • 40g melted butter
  • 6 digestive biscuits, crushed into a chunky crumb
  • 1 tbsp soft brown sugar
  • Ice Cream to top

Buy the items

Meat Tinsel Rub
Meat Tinsel Seasoning
230g £8.99
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Son of a Peach BBQ Sauce
Son of a Peach BBQ Sauce
350ml squeezy £5.95
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Directions

  1. In a bowl, whisk together the eggs, milk, vanilla, 1 tsp of Meat Tinsel and 2 tbsp caster sugar.
  2. Dip the bread in the eggy mixture, then fry in a non-stick pan on a low heat until each side is golden brown. Set aside but keep warm.
  3. Gently heat the tinned peaches in a pan with half of the cans’ syrup. 
  4. Sift the cornstarch into a bowl, tip in the remaining syrup from the can, add a generous drizzle of Son of a Peach and the remaining 1 tbsp caster sugar and whisk to form a paste. Pour into the pan with the warm peaches and simmer gently until the syrup has thickened. Remove from the heat. 
  5. For the biscuit crumb - pour the melted butter over the crushed digestives and add the remaining 1 tsp of Meat Tinsel and soft brown sugar. Use a fork to roughly mix to combine and set aside. 
  6. Place the warm golden toast on a plate, top with the peaches, crumble topping and finish with a dollop of vanilla ice cream. Sprinkle over a little extra Meat Tinsel to finish and dive on in!

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