Nectarine French Toast with Cherries
Photography Manja Wachsmuth.
Serves: 4
INGREDIENTS
4 plain croissants, halved
½ cup mascarpone
finely grated zest 1 lemon
2 nectarines, thinly sliced
3 eggs
½ cup milk
3 tablespoons caster sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
butter for cooking
To serve
icing sugar
fresh cherries
thick plain yoghurt
pinch of ground cinnamon
METHOD
Preheat the oven to 180˚C.
Combine the mascarpone and lemon zest and spread on the cut sides of the croissants. Arrange the nectarines on the bottom half then sandwich with the tops, pressing them firmly together. Whisk the eggs, milk, sugar, vanilla and cinnamon in a bowl large enough to take the croissants in a single layer. Add the croissants and leave until well soaked on both sides.
Heat a large sauté pan with a knob of butter over a medium-low heat and cook the croissants for 1 minute each side until golden. Transfer to a baking tray and cook for 8-10 minutes to ensure the egg in the centre of the croissants is cooked through.
To serve: Cut the croissants in half and transfer to serving plates. Dust with icing sugar and serve with small bowls of yoghurt topped with a pinch of cinnamon and a few fresh cherries.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.