Inspiration

For the peaches:

8 flat peaches, or 4 large ones
150g sugar
2 tsp vanilla extract

For the French toast:

4 eggs
50g brown sugar
300ml oat milk
2 tsp ground cinnamon
2 tsp ground cardamon
2 tsp ground nutmeg
4 large slices of your chosen bread (we’ve used sourdough)
50g vegetable oil or butter, for frying

For the coconut cream:

1 x 450ml tin of coconut milk, chilled
4 tsp icing sugar

To serve:

Maple syrup
Fresh thyme leaves

1. Preheat your oven to 200°C. Halve the peaches and carefully remove the stones. Place the peaches in a baking dish and sprinkle with the sugar and vanilla. Bake for ten–fifteen minutes or until soft and beginning to caramelise.
2. For the French toast, mix together the eggs, sugar, oat milk and spices in a small bowl. Lay the slices of bread out in a tray and pour over the egg mixture, making sure each slice is well coated on both sides. Leave to soak for about ten minutes.
3. Add the oil or butter to a large frying pan, and fry the soaked bread slices on a medium heat for three–four minutes on each side until golden.
4. Now for the coconut cream. Separate the watery liquid in the tin of coconut milk from the creamy solids (you might want to keep the water – it’s a delicious addition to soups and smoothies). Chilling the coconut milk in the fridge helps with this.
5. Add the solids to a small bowl with the icing sugar and, using an electric whisk, whip until fluffy.
6. To assemble, top each piece of French toast with a couple of roasted peach halves, a dollop of whipped coconut cream, and a generous drizzle of maple syrup. Scatter with fragrant thyme leaves and serve.