8 thick slices brioche

2 eggs

250ml full-fat milk


1 tsp vanilla paste

20g honey

1 tsp ground cinnamon

approx. 100g butter

3 nectarines, sliced

75g honey

zest 1 orange

150g hazelnuts

25ml oil

serve with more honey and greek yoghurt


1. Toss the nuts in oil and roast at 180C for about 12 minutes, giving the odd shake

2. Put the nectarines in a pan, add the zest and honey, cook on a gentle heat for about 5 minutes until soft and sticky

3. Whisk the eggs etc all up to make a mixture. Put the bread in, flip over then fry each slice in butter for 2-3 minutes each side. Don’t shake the pan or fiddle with it you want it to caramelize

4. Serve toast topped with nectarines, lightly chopped hazelnuts, yoghurt and more honey