A great brunch dish of caramelised peaches and French toast cooked with a touch of coffee and served with sweet honey yoghurt.


  • 4 ripe peaches (blanched and skin removed)

  • 125g caster sugar

  • 1 vanilla bean or 1 tsp of vanilla extract

  • 1tsp cinnamon

  • 250g natural Greek yoghurt

  • 3 medium-sized eggs

  • 125ml single cream

  • 100ml strong espresso coffee

  • 15ml / 1 tblsp Camp coffee essence

  • 4 slices of white bread

  • 100g butter (clarified, preferably)


  • 1.

    Pre-heat the grill to high. Halve the peaches and remove the stone.

  • 2.

    Place them cut side up on a baking tray. Sprinkle with sugar and dust lightly with the cinnamon. Place under the grill to glaze. Heat a large frying pan with the butter. Meanwhile mix together the eggs, cream, espresso and coffee extract and dip the bread slices into it,

  • 3.

    Place the soaked coffee bread into the hot butter pan and cook the bread on both sides until crisp. Mix together the vanilla seeds or extract with the natural Greek yoghurt and keep until ready to use. Place the bread in the centre of the plate top with the hot glazed peaches and a dollop of vanilla yoghurt with a scattering of toasted almonds or hazelnuts.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 653kj
  • Fat Total 39g
  • Saturated Fat 23g
  • Protein 14g
  • Carbohydrate 63g
  • Sugar 49g
  • Sodium 239mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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