Ralph Schelling GmbH
St. Andreas 7
6330 Cham, Switzerland
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French toast with peaches

This week we demanded a little sweet indulgence from our Swiss chef. This simple dessert (or sweet breakfast) is a sure-fire crowd-pleaser. Word to the wise: dispose of the star anise after baking the peaches so it doesn’t end up in the dish. Enjoy. Serves 4

  • Ingredients for the peaches:
  • 4 peaches
  • Sugar, for dusting
  • ½ tsp cinnamon
  • 30ml water
  • 1 star anise
  • Ingredients for the creamy topping:
  • 80ml single cream
  • 150g mascarpone
  • 1 tsp maple syrup
  • 1 tsp vanilla extract
  • Ingredients for the French toast:
  • 300g brioche (or 8 thick slices)
  • 4 eggs
  • 1 tbsp sugar
  • 1 pinch of salt
  • 150ml single cream (or milk)
  • 1 pinch of cinnamon
  • 30g sugar
  • 3 tbsp butter, melted
  • Ingredients to top it off:
  • Maple syrup, to taste
  • Method:
  • 1. Preheat oven to 200C.
  • 2. Cut the peaches in half, remove and dispose of the stones and place the peach halves skin-side-down on a baking dish.
  • 3. Sprinkle evenly with sugar and the ½ tsp of cinnamon. Pour over the water, place a star anise in between the peaches then cover with foil and bake for 30 minutes.
  • 4. For the creamy topping: mix the single cream with the mascarpone, maple syrup and vanilla extract.
  • 5. Cut brioche into about eight thick slices.
  • 6. Mix eggs and 150ml cream. Season with the remaining pinch of cinnamon, salt, vanilla extract and white sugar and soak the bread slices on both sides in the mixture.
  • 7. Melt the butter in a pan on a medium heat and fry the bread slices on both sides until golden brown; this will take around 3 minutes each. You may need to do this in batches.
  • 8. Serve two slices of bread per plate, remove peaches from the oven and roughly slice, dividing evenly between the four plates.
  • 9. Add the creamy topping and maple syrup to taste.


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