French toast crumpets
Give eggy bread a sweet and fruity twist with this superb recipe that transforms storecupboard ingredients into a mouthwatering treat in mere moments
1 tbs, (20ml)
Vanilla bean extract
Canned peaches in natural juice, drained
½ cup(s), sliced, (120g)
1 x 3 second spray(s)
- Lightly spray a small non-stick frying pan with oil and heat over medium heat.
- Whisk egg, milk, vanilla and cinnamon in a small bowl until combined. Place crumpets in egg mixture and set aside for 2 minutes. Turn crumpets and set aside until egg mixture is absorbed.
- Cook crumpets for 2–3 minutes each side or until deep golden and egg mixture has set and heated through. Top with peaches and serve drizzled with syrup.
This recipe is best made just before serving. You can use halved strawberries instead of peaches.