Gypsy toast with syrupy apricots and ice-cream

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.