Decadent Sourdough French Toast with Caramelized Nectarines & Apricot Vanilla Cream

I first learned to make French toast about six years ago, while working in a little café tucked beside an old auction house in Belfast. We sourced the most beautiful sourdough — crisp, tangy, and full of character — though how much we used each week always varied. My boss would adjust the menu depending on what was left, and on the weeks when there was extra bread to spare, French toast made an appearance.
I remember being struck by how simple it was to make, and how something so ordinary could feel like such an indulgence. What began as a way to use up leftovers became one of my favourite comfort dishes. For this version, I like using a good-quality sourdough; it holds its shape perfectly and gives a lovely crunch.

Ingredients

For the French Toast

• 2 thick slices sourdough bread (stale bread works best)

• 1 egg

• ¼ cup milk

• 1 tbsp brown sugar

• ¼ tsp vanilla extract (optional)

• Pinch of ground cinnamon (optional)

• 1 tsp butter, plus more for serving

• Honey or maple syrup, to serve

For the Baked Nectarine & Apricot Topping

• 2 ripe nectarines, sliced

• 2 ripe apricots, halved or quartered

• 1 tbsp good-quality olive oil

For the Vanilla Pistachio Whipped Cream

• 1 cup (240 ml) cold heavy cream

• 3 tbsp (22 g) powdered sugar

• 1 tsp vanilla extract

• 1 tbsp chopped pistachios

Optional crunch topping:

• 1–2 crushed ginger oat biscuits (for a lovely texture)

Method

1. Make the custard mixture
In a shallow dish, whisk together the egg, milk, brown sugar, vanilla, and cinnamon.

2. Soak the bread
Lay the sourdough slices in the mixture and let them soak for 5 minutes per side. If the bread is a little stale, increase to 10 minutes each side so it fully absorbs the custard.

3. Cook the French toast
Heat a non-stick or well-seasoned cast iron pan over medium heat. Add the butter and swirl it around to coat the pan. Place the soaked bread in the pan and cook for 3-4 minutes on each side, until golden brown and crisp at the edges.

4. Bake the fruit
Next, chop up the nectarines and apricots and coat with olive oil, then roast or air fry at 180°C (350°F) for 4–5 minutes, until softened and caramelised. Check halfway through and give them a gentle toss. If you are using an oven spread the fruit onto a lined tray and roast at 180°C (350°F) for around 10–12 minutes, or until they begin to soften and catch at the edges. The fruit should glisten and release its juices — just enough to spoon over the toast.

5. Make the Vanilla cream
In a chilled bowl, whip the cold cream and powdered sugar for about 2 minutes, until it begins to thicken. Add the vanilla extract and continue whipping until soft to medium peaks form.

6. Serve
Layer the golden toast on warm plates and spoon over the baked nectarines and apricots, letting their juices soak gently into the bread. Add a generous dollop of vanilla pistachio cream and scatter over roughly a tablespoon (8–10 g) of chopped pistachios. Finish with a few crushed ginger oat biscuits for a soft crunch and a drizzle of honey or maple syrup that glazes everything in a warm, golden sheen.

I hope you enjoy this recipe! French toast is such a versatile Brunch dish— I’d love to know how you like yours. Do you stick to the classics, or experiment with fruits, nuts, and syrups? Share your favourite twists or memories — it’s always so inspiring to hear how others bring their own touch to a simple recipe