This can be enjoyed as an indulgent weekend brunch or a pudding.
100g caster sugar
3 ripe peaches, stones removed and flesh cut into 8 wedges
15 basil leaves
50ml white wine
4x 2cm slices brioche loaf
100g fromage frais or natural yoghurt
Sprinkle half of the sugar into a saucepan and cook over a medium heat until the sugar is caramelised and deep golden brown. Add the peaches and let them cook for 2-3 minutes before shaking the pan. Scatter over the basil leaves and drizzle in the wine - then cover and cook over a low heat for 5 minutes.
Meanwhile place a large frying pan over a medium heat and add the butter. In a shallow bowl mix together the eggs, milk and the remaining sugar with a fork. Dip the brioche slices into the egg mixture then fry until golden brown on both sides.
To serve, place the brioche on plates, spoon the peaches and their juices alongside and serve with spoonful of Fromage Frais or yoghurt.