40 gmcaster sugar2eggs170 mlmilkPinchof cinnamon4thick slices of soft challah bread (200gm, see note)100 gmbutter, softenedTo serve:vanilla bean ice-creamFor dusting:pure icing sugarSyrupy apricots200 gmcaster sugarScrapedseeds of ½ vanilla bean½cinnamon quill4apricots, halved
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.
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.
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.