Roast peach and blueberry brioche French toast

Ingredients 

x2 peaches

Crème de cassis

x3 oz caster sugar

x1 punnet of blueberries

Half a pint of double cream

x 4 egg yolks

Half teaspoon of cinnamon

x 4 slices of brioche

Unsalted butter

Vanilla essence

Mascarpone


Technique

Halve peaches.

Add crème de cassis, half of the caster sugar, blueberries and halved peaches to oven dish.

Put into pre-heated oven at 180° for 10 minutes.

Place double cream in bowl with x4 egg yolks.

Add rest of caster sugar and cinnamon then whisk together.

Soak brioche in mixture for 10 minutes.

Heat unsalted butter in frying pan.

Place brioche in butter and cook for 2 minutes on each side.

Top with the roast peaches, blueberries and roasting syrup.

Add a dollop of mascarpone.


Enjoy, with Arthur Price.