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- Prep
- 20 mins
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- Total
- 15 mins
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- Serving
- Serves 4
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Ingredients
| 6 x your favourite stone fruit with the stones removed |
| ¼ cup brown sugar |
| ¼ cup Devondale Dairy Soft Butter |
| 2 eggs |
| 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 |
Directions
- 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
