4 15 mins
Print Recipe

French Toast with Peaches & Ricotta

Recipe by Justine Schofield


  • 1 brioche loaf, crust removed & cut into even thick squares
  • 3 eggs, lightly beaten
  • 1 tsp vanilla bean extract
  • 200ml thickened cream
  • 1/2 tsp cinnamon, plus extra to serve
  • 50g melted butter
  • 2 tbsp raw sugar
  • 1x 700g jar Goulburn Valley Sliced Peaches, juice reserved
  • Fresh ricotta, to serve


  1. Bring the peach juice to the boil & cook until it forms a syrup. Cool slightly.
  2. Whisk eggs, milk, cinnamon & vanilla together. Dip the brioche slices into the egg mixture, letting any excess drip off.
  3. Heat a large frying pan, add half of the melted butter to medium heat.
  4. Add the eggy brioche to the pan & sprinkle over some of the sugar. Fry until golden, turn & sprinkle a little more sugar.
  5. Repeat with remaining butter & eggy bread.
  6. Serve French Toast with peaches, ricotta & a drizzle of syrup. Add a pinch of extra cinnamon if desired.
French Toast with Peaches & Ricotta

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