The addition of peanut butter to the custard mix for this French toast gives it a subtle nuttiness – delicious with a sweet and slightly tart blueberry compôte. The compôte will freeze well so make double for an even speedier dessert next time.
Serves: 4 | Vegetarian | Prep Time: 10 minutes | Cooking Time: 12–14 minutes
Ingredients:
200g (7oz) frozen blueberries
1 tbsp runny honey
2 large eggs
125g (4oz) smooth peanut butter
150ml (5fl oz) whole milk
1 tsp vanilla extract
4 thick slices of brioche
Butter, for frying
Icing sugar, to serve
Instructions:
Tip the blueberries into a pan with 1 tbsp water and the honey. Bring up to the boil and simmer gently for 6–8 minutes, until split and juicy.
Meanwhile, whisk together the eggs and peanut butter until fairly smooth. Gradually whisk in the milk, followed by the vanilla extract. Lay the brioche slices out in a dish and pour over the egg mixture. Leave to soak for 2 minutes, then turn over and soak for a further 2 minutes.
Melt the butter in a large frying pan. Carefully lift two of the brioche slices out of the dish and fry for 2–3 minutes each side, until crisp and golden. Keep warm and repeat with the other slices.
Serve with the blueberry compôte and a dusting of icing sugar.
About the book
Good Food Fast is perfect for those looking for convenience without compromising on taste. It is packed with delicious recipes that can go from page to plate in around 30 minutes, including one-pots and traybakes for ultimate simplicity.
Good Food Fast is available now.