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    Amaretti french toast, peaches and mascarpone

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    Amaretti french toast, peaches and mascarpone

    I have fond memories of my mum’s french toast, usually made on a campsite in France, and smothered with jam.

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes

    Serves: 4


    2 eggs

    60g caster sugar

    130ml whole milk

    70ml double cream

    pinch freshly grated nutmeg

    pinch ground cinnamon

    50g unsalted butter

    4 thick slices brioche

    icing sugar, for dusting

    4 tbsp mascarpone

    4 amaretti biscuits, crushed



    4 peaches (or 8 apricots), halved and stoned

    50g caster sugar

    25ml amaretto liqueur


    1. Preheat the oven to 200 ̊C, gas mark 6. For the peaches, mix the ingredients together on a baking tray and bake for 15-20 minutes.

    2. Whisk the eggs with the sugar until the sugar has dissolved. Add the milk, cream and spices, whisking to combine.

    3. Heat the butter in a wide, heavy-based frying pan. Dip the brioche slices in the egg mixture, then lay them in the hot butter. Cook for 3 minutes, until golden, then turn over and cook for another 3 minutes.

    4. Halve the brioche slices diagonally and set on plates. Dust with a little icing sugar, spoon over the peaches and dollops of mascarpone, and crumble over some amaretti biscuits before serving.

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