Stale Pain au Chocolat + Overripe Nectarine Compote

It has been some time since I was as inspired by a chef’s tv show, as I was by the first episode of Jamie Oliver’s Super Food.   Beautifully shot, farm-to-fork stories, overflowing with flavour and yet simple as can be.  Encouraging indulgence, balance, quality, freshness, and healthy, all in one show.  Finally.   Jamie Oliver I cannot thank you enough.

While I don’t yet have his book – something I certainly plan on rectifying as soon as possible – his Berry Pocket Eggy Bread with Pistachios, Yoghurt, Honey and Cinnamon, was hard to resist. 

And so the very next day I got to work on my now 5 day old pain au chocolat, to produce my re-adaptation, and now called Stale Pain au Chocolat French Toast (I know, so original) with quick overripe Nectarine Compote, to celebrate the last of summer.  While saving both pastries and overripe fruit; killing two birds with one stone, no big deal.

Who knew some of the best French toast I would ever make would come out of a 5 day old Pain au Chocolat.

Stale Pain au Chocolat + Overripe Nectarine Compote
Jamie Oliver’s Berry Pocket Eggy Bread adaptation. Serves 1.

1 Stale Pain au Chocolat (or pastry of your choosing)
1 Egg
1 Banana
1 Overripe Nectarine
2 1in sprigs of fresh Thyme
1 tbsp Honey
2-3 tbsp Yoghurt (I love The Collective, if you’re UK based)

Slice your nectarine into your saucepan, add honey and thyme, turn the heat on low, and leave for the duration of the rest of your preparation, until ready to cook (about 20-30 minutes). Stirring occasionally so that it does not burn.
Mash your banana with the back of a fork, into your dish, as finely as possible (think baby food).  Into your banana, whisk your egg. Until fully incorporated.
Take your pastry, bottom side first, move it around your egg and banana batter to coat sides, and leave in the middle and press down to flatten and ensure as much surface area as possible is soaking up the batter.
After a couple of minutes, turn it over, repeating the previous step.  With your fingers (or a spoon if you a must), scoop the batter on top of the pastry, pressing down to aid/speed up the absorption.
After another couple of minutes, turn your pan on medium, add a drop of olive oil to the pan, go back to your pastry and turn it back over, make sure the sides are covered as best as possible, spoon any remaining batter on top of the pastry (should be about a table spoon – no point in wasting any egg and banana right?  Right?), again, pressing down, and carefully transfer to your pan, placing directly onto the now heated oil. 
Cook on the first side for 5 or so minutes, before flipping, and cooking for a further 5 minutes.
The outsides should be darkening, charring slightly, and starting to crisp.
When ready, remove from the heat, slice diagonally in two, top with yoghurt, and your quick nectarine compote.
Devour the best French toast you ever did make.

With an additional sprinkle of chopped, toasted nuts: walnuts, cashews, hazelnuts, pistachios, or even pumpkin and sunflower seeds.
Top with Greek Yoghurt, Coconut Yoghurt, Crême Fraiche and or Sour Cream.
Replace the nectarine with any other overripe fruit, and or top with a dollop of home made jam.