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Serves
US | Metric
Ingredients
  • 4 Slices of Thick White Bread
  • 3 Large Eggs
  • 100 ml whole milk
  • 2 tsps ground ginger
  • 1 tsp ground cinammon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp ground mixed spice
  • 2 tbsps unsalted butter
  • 300 ml double cream
  • 1 tsp vanilla bean paste
  • 2 peaches halved and stoned
  • 2 tbsps Honey
  • Maple syrup for drizzling
  • icing sugar for dusing
Gingerbread Spiced French Toast Gingerbread Spiced French Toast
Gingerbread Spiced French Toast
with grilled Peaches, Honey and Cream

Bringing that Gingerbread flavour to a brunch classic

Prep 20 minutes
Total 30 minutes
  1. Mix the egg, spices and milk together
  2. Heat a frying pan with a tbsp of butter for each 2 slices of bread
  3. Dredge each piece of bread through the egg mix and fry until nicely browned
  4. For the peaches drizzle with honey and caramelise nicely under a medium grill
  5. whip the cream with the honey and vanilla until stiff
  6. serve the toast with a nice drizzle of maple syrup and a dusting of icing sugar

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Gingerbread Spiced French Toast
with grilled Peaches, Honey and Cream

Bringing that Gingerbread flavour to a brunch classic

favorite
print
rate
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 4 Slices of Thick White Bread
  • 3 Large Eggs
  • 100 ml whole milk
  • 2 tsps ground ginger
  • 1 tsp ground cinammon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp ground mixed spice
  • 2 tbsps unsalted butter
  • 300 ml double cream
  • 1 tsp vanilla bean paste
  • 2 peaches halved and stoned
  • 2 tbsps Honey
  • Maple syrup for drizzling
  • icing sugar for dusing

  1. Mix the egg, spices and milk together
  2. Heat a frying pan with a tbsp of butter for each 2 slices of bread
  3. Dredge each piece of bread through the egg mix and fry until nicely browned
  4. For the peaches drizzle with honey and caramelise nicely under a medium grill
  5. whip the cream with the honey and vanilla until stiff
  6. serve the toast with a nice drizzle of maple syrup and a dusting of icing sugar

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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