Fast Recipes

Gypsy toast with syrupy apricots and ice-cream

Australian Gourmet Traveller fast recipe for gypsy toast with syrupy apricots and ice-cream.

By Emma Knowles & Lisa Featherby
  • Serves 4
Gypsy toast with syrupy apricots and ice-cream
Gypsy toast with syrupy apricots and ice-cream


  • 40 gm caster sugar
  • 2 eggs
  • 170 ml milk
  • 4 thick slices of soft challah bread (200gm, see note)
  • 100 gm butter, softened
Syrupy apricots
  • 200 gm caster sugar
  • ½ cinnamon quill
  • 4 apricots, halved


  • 1
    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.
  • 2
    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.
  • 3
    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.