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Gypsy toast with syrupy apricots and ice-cream

You'll need

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. 

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2014

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