Gypsy toast with syrupy apricots and ice-cream


  • Serves 4 people

  • 40 gm caster sugar
  • 2 eggs
  • 170 ml milk
  • Pinch of cinnamon
  • 4 thick slices of soft challah bread (200gm, see note)
  • 100 gm butter, softened
  • To serve: vanilla bean ice-cream
  • For dusting: pure icing sugar
  • Syrupy apricots
  • 200 gm caster sugar
  • Scraped seeds of ½ vanilla bean
  • ½ cinnamon quill
  • 4 apricots, halved
01   Whisk sugar, eggs, milk and cinnamon in a bowl, then dip each slice of bread in the mixture and set aside on a tray to absorb the liquid. Discard any leftover liquid.
02   For syrupy apricots, bring sugar, vanilla seeds, cinnamon and 100ml water to the boil in a saucepan over high heat, stirring to dissolve sugar. Add apricots and cook over low heat until tender (5-7 minutes). Keep warm.
03   Heat half the butter in a non-stick frying pan over medium heat, add 2 slices of bread and cook until golden on the base (2-3 minutes), then turn and cook until golden and crisp at the edges (2-3 minutes). Repeat with remaining butter and bread, and serve warm topped with apricots and a scoop of ice-cream and dusted with icing sugar.

Note Challah is a Jewish bread similar to brioche. It's available from select delicatessens; thickly sliced soft white bread or brioche work as substitutes. 

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