- 100ml/3½fl oz milk
- 1 free-range egg
- pinch ground cinnamon
- 1 soda farl, cut in half
- 30g/1oz butter
- 50g/1¾oz caster sugar
- 1 vanilla pod, cut in half
- 100ml/3½fl oz white wine
- 1 peach, cut into wedges
- honey, to drizzle
- For the French toast, place the milk, egg and cinnamon into a bowl and mix well.
- Dip the soda farl halves into the egg mixture until soaked.
- Heat the butter in a frying pan and cook the soda farls for 2-3 minutes on each side, or until golden-brown. Set aside and keep warm.
- For the peaches, place the caster sugar, split vanilla pod and white wine into a saucepan and bring to the boil. Add the peach pieces to the pan and simmer for 4-5 minutes, or until the peach is tender.
- To serve, place the French toast onto a serving plate. Remove the peaches from the syrup with a slotted spoon and place on top of the toast, drizzled with honey.