Strawberry and Peach Stuffed French Toast

For the filling:
Place diced peaches, strawberries, sugar, lemon juice, cornstarch and vanilla extract into a small saucepan and toss to cover the fruit. Place over a medium heat and bring to a boil. Boil for 2 minutes, stirring continuously until ever so slightly thickened. Leave to one side.

For the French toast:
Place egg, milk, sugar and vanilla extract into a flat bottomed bowl. Place 1 tablespoon butter into a large non-stick frying pan/skillet and place over a medium heat.

Once butter has melted, dunk one side of 2 slices of bread into the egg mixture. Dunk for about 3 seconds; you don’t want them soggy, but you do want them to absorb some liquid! Place slices of bread wet side down into the hot pan and then top with 2 to 3 tablespoons of fruit filling.

Butter one side of the remaining slices of bread and dunk the other side into remaining egg mixture. Place butter side down onto the bread with fruit filling on. Press slightly and then fry for 2–3 minutes, until golden and slightly crisp. Flip and then fry the other side for 2–3 minutes until golden. Place on a plate to cool slightly and make the honeyed ricotta.

For the honeyed ricotta:
Place ricotta, honey and vanilla extract into a small bowl and whisk until well combined and smooth.

Divide honeyed ricotta and place on top of French toast. Divide the rest of the fruit filling and top the ricotta with the fruit. Garnish each with 3 slices of fresh peaches, if desired, then serve immediately.