- 20 mins
- 15 mins
- Serves 4
|6 x your favourite stone fruit with the stones removed|
|¼ cup brown sugar|
|¼ cup Devondale Dairy Soft Butter|
|2 teaspoons vanilla extract|
|1 teaspoon ground cinnamon|
|¾ Devondale Fresh Cream Full milk|
|¼ cup Devondale Long Life Thickened Cream|
|8 slices of your favourite white bread thickly cut|
|2 Tbsp Devondale Dairy Soft Butter|
|1 cup whipped Devondale Long Life Thickened Cream|
|½ cup maple syrup|
Cut the stone fruit in half and remove the stone.
On a medium to hot grill plate place the fruit cut side down and cook until it is caramelised.
Mix the sugar and the butter together and spread over the cut surface of the fruit and then bake in a 180 oven until cooked through approx. 15 minutes. Set aside and keep warm.
In a bowl mix the eggs with the vanilla, cinnamon, cream and milk until well combined.
Add one slice of bread at a time and soak the slice until just wet all the way through on each side.
Cook each slice of bread on a buttered nonstick frypan on a medium heat until golden brown on each side
Serve hot with grilled stone fruit and left-over butter/sugar mix, drizzled with maple syrup and served with whipped cream