For the French toast, place the milk, egg and cinnamon into a bowl and mix well.
Dip the soda farl halves into the egg mixture until soaked.
Heat the butter in a frying pan and cook the soda farls for 2-3 minutes on each side, or until golden-brown. Set aside and keep warm.
For the peaches, place the caster sugar, split vanilla pod and white wine into a saucepan and bring to the boil. Add the peach pieces to the pan and simmer for 4-5 minutes, or until the peach is tender.
To serve, place the French toast onto a serving plate. Remove the peaches from the syrup with a slotted spoon and place on top of the toast, drizzled with honey.
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