Peaches on the beach…es
I haven’t really been able to come up with a proper introduction for this one, other than to say that it’s really, really good. Super good. I might be going on an evaporated milk bender here, but it’s only because I’ve discovered the joys of not having to care for milk and cream when I’m out without a refrigerator or Esky. This is by far one of the easiest fancy-lookin’ recipes I’ve got in my repertoire and it never fails to be a hit. Give it a go and tell me I’m wrong – I dare you!
One can of sliced peaches
4 slices of bread (or enough to cover the bottom of your camp oven
1 cup of evaporated milk
1 tbsp butter
1 tbsp maple syrup
1 tsp vanilla extract
1 tsp cinnamon
½ cup walnuts
2 tbsp caster sugar or brown sugar
Coat the bottom of your cast iron pot in butter and lay out the sliced bread.
Whisk together the eggs, milk, maple syrup, vanilla and cinnamon.
Drain the canned peaches, making sure to reserve the liquid for later.
Pour egg mixture over the bread and peaches; sprinkle the walnuts over the top.
With a lid on, bake at a moderate heat for 20 to 30 minutes or until cooked through.
In a pan, heat peach syrup and stir in sugar; simmer until syrup thickens into a darker sauce.
Once cooked, serve the French toast with syrup poured over it.
Hold for applause from your new fans!
TIP: Try it with canned pears. Or berries.