Cocoa-Infused Pain Perdu with Roasted Peaches

My mum often made pain perdu for me when I was growing up. It was seen as a sin to throw bread away, so any leftover bread was sliced and dipped into egg and milk and fried in butter. In this new version, the cocoa transforms this classic dish to create a stylish, modern dessert with the added elegance of roasted peaches. You can also adapt this dish and serve it with pears, apricots or plums instead of peaches, if you like, or even make it with coconut milk instead of cow’s milk.