For brioche, combine flour, sugar, yeast and 1 tsp fine salt in an electric mixer fitted with a dough hook. With motor running on low speed, gradually add egg and milk and mix until a dough forms. Increase speed to medium, then add butter in batches, beating well after each addition, until butter is incorporated and dough is smooth and shiny (3-4 minutes). Transfer to a buttered bowl, cover and stand in a draught-free place until doubled in size (1 hour). Knock down dough, place in a buttered and floured 8cm-deep, 8.5cm x 22.5cm loaf tin, cover and stand until doubled in size (1 hour). Preheat oven to 180C. Brush brioche with extra egg and bake until loaf is golden and sounds hollow when tapped (35-40 minutes). Turn out and cool on a wire rack. Brioche will keep in an airtight container for 2 days, or frozen for 2 weeks.
For malted milk ice-cream, bring cream, milk and vanilla just to the simmer in a saucepan over medium-high heat. Whisk sugar and yolks in a bowl until thick and pale (3-4 minutes), gradually whisk in hot milk mixture and malted milk powder, return to pan and stir continuously over low heat until mixture coats the back of a wooden spoon thickly (8-10 minutes). Strain through a sieve into a bowl over ice, freeze in an ice-cream machine, then freeze until required. Makes about 1.5 litres.
Melt butter in a large frying pan over medium heat, add peach and sugar and stir occasionally until tender (4-5 minutes).
Heat grill to high heat. Slice brioche into eight 2cm-thick slices and toast until golden (1-2 minutes each side). Divide half the slices among serving plates, spoon most of the peach mixture over, sandwich with remaining brioche, top with scoops of malted milk ice-cream and remaining peach wedges and serve immediately.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.