Jamie drizzling honey on top of a fig tart

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
A plate of barbecued French toast with griddled peaches and plums next to a bowl of yoghurt and a bowl of griddled fruits

Barbecued French toast

With griddled peaches & plums

A plate of barbecued French toast with griddled peaches and plums next to a bowl of yoghurt and a bowl of griddled fruits

20 mins plus heating
Not Too Tricky

serves 6

About the recipe

This lovely little brunch is ideal for summer hosting. I'm crisping up brioche on the barbie and topping it with seasonal stone fruits, maple syrup and a kiss of orange zest. Dig in!


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Weber Australia and Jamie Oliver logo

Weber Australia/New Zealand

By Jamie Oliver

Ingredients

3 ripe peaches

8 ripe mixed-colour plums

3 large free-range eggs

100ml milk

1 pinch of cinnamon

1 orange

6 thick slices of brioche (300g total weight), each about 2.5cm thick

olive oil

2 tablespoons maple syrup

2 knobs of unsalted butter

Greek yoghurt, to serve

fresh mint leaves, to serve

BARBECUE KIT

Weber barbecue tongs

Weber barbecue spatula

Weber basting dome

Method

  1. Prepare the barbecue for direct cooking over medium-high heat. The temperature gauge should register about 240°C.
  2. Halve and destone the peaches, cut each half into 3 and place in a bowl. Halve, destone and quarter the plums and add to the bowl.
  3. Crack the eggs into a deep roasting pan, add the milk and a pinch of cinnamon. Finely grate in the zest of the orange, reserving some for garnish, and whisk together. Soak the brioche slices in the egg mixture, turning halfway to fully coat.
  4. Drizzle the peaches and plums with 1 tablespoon of olive oil and tip onto the barbecue. If they’re not very ripe, cover them with a basting dome to help soften them. Cook for about 4 minutes, or until lightly charred, turning to cook on all sides. Remove to a bowl, squeeze over the juice of the orange and drizzle over 1 tablespoon of maple syrup.
  5. Meanwhile, place a couple of knobs of butter on the barbecue and add the brioche slices. Cook for 4 to 5 minutes, or until crispy and caramelised, flipping halfway. Drizzle over the remaining 1 tablespoon of maple syrup, making final turns to caramelise, then remove to a plate.
  6. To serve, divide the French toast between 6 plates and top with the fruit, spooning over some of their juice, and the remaining orange zest. Delicious with a dollop of yoghurt, an extra pinch of cinnamon and some fresh mint leaves.

Recipe tested on a Weber Slate Griddle Barbecue

Tags

Recipes you may like

related features