- 2 free-range eggs
- 100ml/3½fl oz double cream
- 100ml/3½fl oz milk
- 1 tbsp icing sugar
- ½ tsp ground cinnamon
- 2 slices white bread
- 25g/1oz butter
- 150ml/5fl oz double cream
- 1 tbsp icing sugar
- 85g/3oz redcurrants
- 50ml/2fl oz red wine
- 1 tbsp icing sugar
- sprig redcurrants
- fresh mint sprig
- For the French toast, whisk the eggs in a bowl together with the cream, milk, icing sugar and cinnamon until well combined. Soak the bread slices in the mixture.
- Melt the butter in a frying pan and fry the soaked bread for 2-3 minutes on both sides, or until golden-brown and crisp. Remove the fried bread from the pan and drain on kitchen paper.
- For the cream, lightly whip the cream with the icing sugar until soft peaks form when the whisk is removed from the bowl.
- For the redcurrant sauce, place the redcurrants, wine and icing sugar in a food processor and blend until smooth. Push the mixture through a sieve to remove any pips.
- To serve, place the French toast on a plate, top with the cream and spoon around the redcurrant sauce. Garnish with the redcurrant sprig and mint.