Gypsy Toast with Syrupy Apricots and Ice Cream Recipe
Australian Gourmet Traveller fast recipe for gypsy toast with syrupy apricots and ice-cream.
Ingredients
- 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
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