Weekend breakfasts are sacred at our place. On the weekend we like to SLOW down after the bustle and routine of the week. We use a slow start to re-connect and catch up on what has been happening. During the week, Mr Fresh arrives home from work each evening just as the boys are heading to bed. This means that time together is limited Monday to Friday and they wait excitedly for the weekend to spend time with their dad.
We attempt a relaxed start to the weekend – this usually entails a little sleep in until the boys start complaining that they are “starving” and need breakfast. Coffee is the first item I address while Mr Fresh takes care of breakfast. Next is a flick through the weekend newspaper and then the day can start.
Saturday we have a regular breakfast but Sunday mornings have their own special tradition. For some time now this has meant pancakes are for breakfast every Sunday. The boys decide what they would like for Sunday breakfast. This Sunday tradition has recently changed from pancakes to requests for French Toast. The kids are so excited about Sunday breakfast that they count down to it during the week, and sometimes also ask for pancakes, or french toast during the week.
This recipe evolved on one of these occasions when French Toast was requested, on a week day, by my non egg-eating three year old. Yes, we know that French Toast contains egg…..He knows that they are in there, but I guess he can’t see them (plus the maple syrup helps) I had a bowl full of glorious ripe fresh Summer stone fruit to use and decided to play around with that for our lunch.
- Baked Fruit
- 2 apricots - halved, stones removed
- 2 peaches - halved - stones removed
- 1 nectarine - halved - stones removed
- ½ tablespoon brown sugar
- ⅛ cup maple syrup - plus extra to serve if desired
- 1 teaspoon vanilla extract
- 2 tablespoons dried/shredded coconut pieces, plus extra to serve
- French Toast
- 4 eggs
- ⅓ cup of Milk
- 6-8 slices of bread of choice - I recommend sliced sourdough
- 1 tablespoon of coconut oil, or cooking oil of choice
- Heat the oven to 180 degrees
- Add the brown sugar to a plate and place each fruit half face down into it so each gets some
- Place the fruit in a baking dish - with the cut face up
- Combine the syrup, vanilla extract and dried coconut together and drizzle over the fruit
- Place the fruit dish into the oven and bake for 25 minutes
- Remove from the oven to cool once cooked. *Do not discard any liquid from cooking - use it to drizzle on the toast when serving
- Add the eggs and milk to a wide based bowl and whisk to combine
- Dip the bread into the egg mixture to soak for a few seconds then flip to the other side to ensure that it is thoroughly coated
- Stand up on it's end in the bowl and continue to dip the next pieces of bread until they are also coated and all of the mixture is used
- Heat a pan and add the cooking oil
- Place the coated bread into a medium heat pan to cook for 3-5 minutes each side - until golden brown each side
- To serve to the slices of bread with the fruit and drizzle with the pan juices and extra maple syrup and dried coconut pieces if desired.
French toast is fabulous that is true – the addition of the baked stone fruit makes it even more so. It was not too rich, just a little bit special for a weekend treat. Generally speaking, we are not a dessert-eating family but I would love to try using the fruit in this recipe as a pie filling. That is on my to do list…
The Australian Stonefruit season is coming to an end. If you would like to give this recipe a try get cracking and grab some before the season is finalised. Try our breakfast treat at your place this weekend.
Do you have a special weekend breakfast? What is it?
Have a wonderful weekend, see you next week.
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