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What could be better than this yummy eggy-bread breakfast, topped with luscious plums and peaches? Sunshine guaranteed!
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Halve, pit and slice the plums and peaches or nectarines. Put them into a saucepan with the castor sugar and 100ml water. Simmer for 8-10 minutes, until just tender. Meanwhile, cut each slice of bread in half diagonally. In a large shallow dish, beat together the egg, milk and vanilla extract. Add the pieces of bread and leave them for about 5 minutes, turning them over once so that each side gets a good soaking. Heat the butter in a large non-stick frying pan. Add the soaked bread and cook it gently for about 1-2 minutes per side, until golden brown. Share between 4 warm serving plates and spoon the fruit on top. Serve, sprinkled with a little icing sugar.
In this recipe you can make the most of bread, brioche or panettone that needs using up to avoid waste. In fact, it helps if the bread is 2-3 days old, as its drier texture soaks up more of the liquid.
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