Fool proof food

Recipe for Magdalen’s French toast, Marmalade and Vanilla Ice Cream

Serves 4

4 slices of briocheMarmalade or other preserve Vanilla ice cream

For the custard:

2 whole eggs

460gms of double cream

¼ teaspoon of ground cinnamon

¼ teaspoon of grated nutmeg

½ vanilla pod

100gms of castor sugar

A shot of cointreau

Split the vanilla pod lengthways and scrape the seeds into a basin. Add all the other ingredients and whisk thoroughly.

Soak the slices of brioche in the custard for about a minute till sodden. Gently fry each side in butter with a sprinkling of sugar until golden. Remove from pan and spread with a thin layer of marmalade or other preserve with a scoop of ice cream. Serve immediately.

We make our own brioche, preserves and ice cream but all are available to buy.