Paul Ainsworth served up delicious French Toast With Vanilla Glazed Peaches and Cinnamon Sugar on Sunday Brunch.

The ingredients for the French toast are: 4 large eggs, 200 ml whole milk, 30 g icing sugar, Pinch of vanilla powder or a few drops of vanilla extract, Pinch of ground cinnamon, 4 thick-cut slices of stale brioche and 20 g unsalted butter.

For the Caramel Peaches: 50 g unsalted butter, 4 ripe peaches, quartered, 1 cinnamon stick, Pinch of sea salt flakes, 1 vanilla pod (or vanilla powder/extract), 1 star anise and 60 g demerara sugar.

To Serve: 1 tsp ground cinnamon and 20 g icing sugar.

See more French desserts recipes in the book titled: French Desserts Made Easy available from French Desserts Made Easy now.