INGREDIENTS:
- 825g can IGA country ridge peach slices in natural juice - 60g butter, chopped - 1 vanilla bean, split lengthways - 300ml thickened cream - 2 tablespoons caster sugar - 1/4 cup basil leaves - 2 eggs, at room temperature - 3/4 cup milk - 4 slices white bread, crusts removed - 2 tablespoons icing sugar mixture - 1 teaspoon ground cinnamon INSTRUCTIONS: Drain peaches, reserving 2 tablespoons juice. Melt 20g butter in a non-stick frying pan over medium heat. Add peaches and reserved juice. Cook, uncovered, for 15 - 20 minutes or until peaches are caramelised. Transfer to a bowl. Wipe pan clean. Scrape seeds from centre of vanilla beans into a bowl. Add cream and sugar. Using an electric mixer, beat until cream is thick. Using a mortar and pestle, pound basil until crushed. Stir into cream. Beat eggs and milk in a shallow bowl until well combined. Dip 1 slice bread in egg mixture to coat both sides, allowing excess to drain. Melt half the remaining butter in pan over medium-low heat. Cook bread for 3 - 4 minutes each side or until golden. Transfer to a plate. Repeat with remaining egg mixture, bread and butter. Cut french toast in half. Place on plates. Top with peaches and combined icing sugar and cinnamon. Serve with basil cream. (Source: Australia's Super Food Ideas December 2005 / January 2006)
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