Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6 and line two baking trays with non-stick foil or a liner.
2. Slice the peaches into small wedges and place on one of the trays in a heap. Drizzle the melted butter over the peaches and sprinkle on the sugar, cinnamon, and vanilla. Toss to coat then spread out in a single layer on the baking tray. Put to one side.
3. Slice the brioche bun in half and spread the butter on the cut sides. Break the egg into a large bowl. Add the vanilla and whisk for a few seconds to combine. Chop the brioche bun into chunks, about 1cm cubed. Stir into the egg mixture to coat. Combine the brown sugar and cinnamon on a plate, then add the brioche cubes to the plate and toss to coat them in the cinnamon sugar. Place on the second prepared tray and spread out into an even layer.
4. Place both trays in the oven and cook for 15-18 minutes, until the peaches are tender and lightly browned, and the brioche cubes are just starting to crisp (they’ll crisp up more as they cool). Remove both trays from the oven and leave to cool for 5 minutes. You may need to move the peaches and brioche cubes around the tray as they cool to stop them from sticking. See ‘Get ahead’ opposite, if preparing in advance.
5. Take four sundae glasses or dessert bowls and add two scoops of ice cream to each. Drizzle a tablespoon of the salted caramel sauce over the top of each serving of ice cream. Divide half of the peaches and brioche cubes amongst the bowls. Top each one with two further scoops of ice cream and add the remaining peach slices and brioche cubes. Drizzle on the remaining salted caramel and serve.

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