Ingredients

• 55g/2oz butter
• 3 tbsp brown sugar
• 4 canned peach halves
• drained
• 2 tbsp double cream
• 2 free-range eggs
• 150ml/5fl oz double cream
• 2 tbsp caster sugar
• 1 thick slice white bread
• 2 tbsp double cream

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the peaches
• melt the butter and sugar in a frying pan and add the peach halves. Cook for 4-5 minutes
• turning once
• or until the peaches are caramelised. Remove the peaches from the pan
• then stir in the cream to make a butterscotch sauce.
• For the toast
• whisk together the eggs
• cream and sugar until smooth and creamy and soak the slice of bread in the mixture. Place the bread onto a baking tray and bake in the oven for 6-7 minutes
• or until golden-brown and crisp.
• Serve the peach halves on top of the toast
• with the butterscotch sauce spooned over the top and a drizzle of cream.