About this recipe:This breakfast/brunch dish takes a little while to make, but the results are really worth it. Bread is stuffed with mozzarella, ricotta, cream cheese and apricot jam, soaked in eggy milk and pan-fried to perfection. Serve with the warmed peaches and apricot syrup, if desired.
90g grated mozzarella cheese
115g cream cheese, softened
1 tablespoon ricotta cheese
3 tablespoons apricot jam
8 (5cm thick) slices French bread
2 eggs, lightly beaten
30g cornflakes cereal, broken into crumbs
30g unsalted butter
475ml apricot juice
50g unsalted butter
2 tablespoons caster sugar
2 teaspoons ground ginger
350g sliced fresh peaches
4 tablespoons icing sugar for dusting
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
The night before: Split each bread slice four fifths of the way through. Spread the two sides apart so that they look like butterfly wings. Use a fork hollow out a shallow pocket on the inside of each slice. Discard the crumbs; set bread aside
In a medium bowl, mix together the mozzarella, cream cheese and ricotta cheese. Stir in the apricot jam. Spoon 2 tablespoons of cheese mixture into each bread slice. Place slices in a 23x33cm or similar sized baking dish. Cover and chill 8 hours or overnight.
The next morning: Preheat oven to 200 C / Gas 6. Pour apricot juice into a small saucepan and simmer over medium heat. Stir in sugar and cornflour; cook until thickened.
Beat together eggs and milk. Dip bread slices into egg mixture and dredge in cornflakes crumbs. Melt 30g butter in a large frying pan over medium heat; cook bread 2 minutes on each side or until golden. Place in a lightly greased baking dish. Bake at 200 C / Gas 6 for 15 minutes.
In a medium frying pan, heat 50g butter, 2 tablespoons sugar and ginger over medium heat. Add peaches and cook for 3 minutes.
Arrange French toast slices on individual plates. Top each serving evenly with peach slices, sprinkle with icing sugar. Serve with apricot syrup.