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.


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.

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,927kJ
Fat 42.4g
Saturated Fat 25.9g
Carbohydrate 68.6g
Sugars 52.1g
Protein 11.3g
Salt 0.6g
Fibre 2.5g

per serving

Click here for more information about health and nutrition

4 stars

Average user rating Based on 8 ratings