CookEat Recipe
Golden Toast with Peaches
Thin golden egg-soaked French-bread slices topped with fresh peaches macerated in raspberry syrup, maraschino and rum.
Method
Steps
Step 1
Peel the six medium peaches. Cut the flesh away from the stones into slices a quarter of an inch thick. Put in a bowl with the one ounce of fine sugar, two tablespoons of maraschino liqueur, one tablespoon of rum and three tablespoons of raspberry syrup. Mix gently and keep chilled while preparing the toast.
Step 2
Beat the whole egg with the separate tablespoon of sugar, half teaspoon of vanilla essence and one and a half gills of milk for one minute. Cut six slices a quarter of an inch thick from a stale French loaf and soak them in this mixture.
Step 3
Heat the tablespoon of melted butter in a black frying pan. Lay the soaked slices side by side, working in batches and dividing the measured butter as needed. Fry for about two minutes on each side, adjusting the heat so they brown without scorching; continue until the egg-soaked bread is fully set through with no wet egg mixture remaining and a centre temperature of at least 165°F (74°C), checking more than one spot.
Step 4
Arrange the golden slices on a hot dish. Spoon all the sliced peaches and their macerating liquor over the toast and serve promptly.
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