Taking pain perdu up a notch with a rich brioche version. I use the fig leaves to infuse the base egg and milk mix, they have a wonderful "toasted coconut" like flavour. 

10 slices brioche (Stale is better for this recipe)
2 eggs
100ml milk
10g caster sugar

Pinch of Salt

30g unsalted butter

5 slices nectarine

5 fig leaves stem removed and roughly crushed to bring out the aromatics

Beat the eggs together in a bowl, add the milk, salt and sugar, stir to combine

Add the fig leaves and place in the fridge overnight to allow the flavours to infuse

Next day, remove the leaves

Heat the butter in a heavy bottomed frying pan

Soak the slices of brioche in the egg and milk mix and add to the pan

Cook in a medium heat for 3 minutes each side or until nice and golden