For the French toast:

• 1ml milk
• 1ml whipping cream
• 20g sugar
• 2 egg yolks
• leftover brioche
• knob of butter

For the peaches:

• 300ml water
• 300ml white wine
• 150g caster sugar
• 4 bay leaves
• sliced orange
• sliced lemon
• 3 peaches

1. In a bowl, whisk the egg yolks and sugar together well. Bring the milk and cream to the boil and pour over the egg mixture. Cut the brioche to your desired size (the staler the better!) and soak in the custard mix. On a medium heat, fry the soaked brioche in a small amount of butter until golden on both sides and fully cooked in the middle.
2. Bring the water, wine, sugar, bay leaves, orange slices and lemon slices to the boil in a pan. Place the peaches in the pan and simmer for 7 minutes. This should be just enough time for the peaches to soften and the skins to peel off nicely. Remove the peaches and all the bay leaves, orange slices and lemon slices from the pan and reduce the liquid until it becomes a silky syrup.
3. Slice the peaches whilst they are still warm and place on top of the French toast. Garnish with a little coriander and gold leaf.

Originally featured on Anrhegion Melys Richard Holt.

Recipe by Richard Holt.