Peach melba French toast with custard cream and raspberry purée

1. 1

   To make the custard cream, whisk the cream and custard together with the icing sugar and vanilla until the mixture forms soft peaks, then set aside in the fridge.

2. 2

   To make the raspberry purée, blitz the raspberries and icing sugar together in a blender until smooth. Strain through a sieve into a small bowl and set aside.

3. 3

   Whisk the eggs with the cream, milk, vanilla and cinnamon until well combined. Place the sliced brioche in a wide, shallow bowl and pour the egg mixture over; leave to soak for 5 minutes, turning once.

4. 4

   Heat a good knob of butter in a large frying pan over a medium heat until foaming. Lay the soaked brioche in the pan and cook for about 2 minutes on each side, until crisp and golden.

5. 5

   To serve, drizzle some raspberry purée over each plate and place the French toast in the middle. Arrange the peach slices around the outside and a dollop of custard cream on the toast. Sprinkle over the pistachios and dust with icing sugar.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.