• 4 peaches, halved and stoned
  • 1 tbsp light brown soft sugar
  • knob of butter

For the vanilla brioche:

  • 2 eggs, beaten
  • 100ml (3 1/2fl oz) semi-skimmed milk
  • 1 tsp vanilla essence
  • 25g (1oz) caster sugar
  • 1/4 tsp ground cinnamon, plus extra for dusting
  • 1 orange, zested
  • 8 brioche slices
  • 2 tbsp olive oil

For the rum-spiked mascarpone:

  • 1 tbsp dark rum
  • 1 tbsp icing sugar
  • 150g (5oz) mascarpone


  • Preheat the oven to gas 1/4, 110°C, fan 90°C. For the brioche, whisk the eggs, milk, vanilla essence, sugar, cinnamon and orange zest ”¨in a bowl. Soak the brioche slices; remove.
  • Heat half the oil in a frying pan. Working in batches, fry half the brioche until golden on both sides. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining oil and brioche.
  • Sprinkle the peach flesh with the caster sugar. Melt half the butter in a frying pan. Add the peaches, cut-side down, and cook over a medium heat for 3-4 minutes, until golden. Turn over, add the remaining butter and cook for 3-4 minutes more.
  • Meanwhile, mix the rum, icing sugar and mascarpone in a bowl. Divide the brioche and peaches between plates. Serve with the rum-spiked mascarpone and an extra dusting of cinnamon.

Recipe from Tesco realfood