INGREDIENTS

• 6 peacherines
• 2 Tbs. honey
• 2 Tbs. butter
• 1 cup milk
• 2 eggs
• 2 Tbs. caster sugar
• 2 tspn. vanilla extract
• 1 brioche loaf (or white bread)
• 2 tspn. ground cinnamon
• 1/8 cup butter

INSTRUCTIONS

Preheat oven to 400°F. Cut the peacherines into quarters and remove the pit. Line a roasting pan with baking paper to prevent the fruit from sticking. Tip the prepared fruit into the roasting pan, drizzle with the honey and add the butter. Roast for 30 minutes in the oven. Meanwhile, cut 8 thick slices of brioche from the loaf. In a medium-sized bowl whisk together the eggs, milk, sugar, vanilla, and cinnamon. Pour into a shallow dish. Working with 2 slices at a time, soak the bread for about a minute each side in the egg mixture. Melt a little of the butter in the frying pan and cook the bread until golden, about 2 minutes each side. Transfer the french toast to a warm plate and cover with foil to keep warm. Repeat with the remaining brioche and egg mixture. Serve 2 slices of french toast with the warm roasted peacherines and drizzle with the sticky juices from the roasting dish. Dollop with cream if you wish.