Peach and plum eggy bread

Fruity, fried, eggy deliciousness is exactly what's on offer with this peach and plum eggy bread recipe! Perfect for weekend breakfasts!

Brought to you by Beautiful Country Beautiful Fruit

Peach and plum eggy bread? Sounds like the perfect weekend breakfast!

Fruity, fried, eggy deliciousness is exactly what's on offer with this peach and plum eggy bread recipe! It's the absolute stuff of dreams for a weekend breakfast. Take a look at the recipe below from South African Fruit and join us with a better breakfast this weekend!

Top tip: 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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  • 4 South African plums
  • 2 South African peaches
  • 20 g caster sugar
  • 4 thick slices white bread
  • 1 large free-range egg
  • 150 ml semi-skimmed milk
  • 1 tsp vanilla extract
  • 20 g butter
  • icing sugar (for dusting)


Halve, pit and slice the plums and peaches or nectarines. Put them into a saucepan with the sugar and 100ml (3½fl oz) 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. Chocolate truffles MAKES ABOUT 30 250ml (9fl oz) double cream ½ tsp vanilla extract a pinch of sea salt 500g (1lb 1oz) dark chocolate (about 60% cocoa solids is good), finely chopped 50g (1¾oz) cocoa powder 1 Line two baking sheets with greaseproof paper. Place the cream, vanilla and sea salt in a saucepan over a medium heat. Bring to the boil for a minute, then remove from the heat and add the chocolate. Stir well until all the chocolate has melted, then set aside to cool at room temperature for about 1 hour. 2 Once cool enough, pour the chocolate mixture into a piping bag and pipe little mounds onto the prepared.

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