Instructions
- Prepare the barbecue for direct cooking over medium-high heat. The temperature gauge should register about 240°C.
- Halve and destone the peaches, cut each half into 3 and place in a bowl. Halve, destone and quarter the plums and add to the bowl.
- Crack the eggs into a deep roasting pan, add the milk and a pinch of cinnamon. Finely grate in the zest of the orange, reserving some for garnish, and whisk together. Soak the brioche slices in the egg mixture, turning halfway to fully coat.
- Drizzle the peaches and plums with 1 tablespoon of olive oil and tip onto the barbecue. If they’re not very ripe, cover them with a basting dome to help soften them. Cook for about 4 minutes, or until lightly charred, turning to cook on all sides. Remove to a bowl, squeeze over the juice of the orange and drizzle over 1 tablespoon of maple syrup.
- Meanwhile, place a couple of knobs of butter on the barbecue and add the brioche slices. Cook for 4 to 5 minutes, or until crispy and caramelised, flipping halfway. Drizzle over the remaining 1 tablespoon of maple syrup, making final turns to caramelise, then remove to a plate.
- To serve, divide the French toast between 6 plates and top with the fruit, spooning over some of their juice, and the remaining orange zest. Delicious with a dollop of yoghurt, an extra pinch of cinnamon and some fresh mint leaves.
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