Method

• 1.
  Preheat the grill to medium-high.
• 2.
  For the roasted peaches, cut a shallow cross in the top of each peach and place in a saucepan. Pour over enough boiling water to cover the peaches, then bring to a simmer over medium-high heat. Remove from the heat and stand the peaches in the hot water for 1 minute. Remove peaches with a slotted spoon and refresh in a bowl of iced water. Peel off the skin using a sharp paring knife and discard, then cut into slices. Pat peach slices dry with paper towel, then place on a foil-lined baking tray and dust with icing sugar. Grill for 6-8 minutes until the edges of the peaches are coloured and caramelised. Set aside.
• 3.
  In a large bowl, beat the eggs, milk, sugar and orange zest together. Dip 2 brioche slices in the egg mixture, coating well on all sides. Carefully remove and allow the excess to drip back into the bowl. Melt half the butter in a large non-stick frypan over medium heat, then cook the soaked brioche for 3-4 minutes each side until golden. Repeat with the remaining brioche, egg mixture and butter.

• 4.
  To serve, place a slice of hot French toast on each serving plate. Top with 2 heaped tablespoons yoghurt and slices of peach. Drizzle over honey and garnish with shredded mint leaves.