Ducasse also serves this dessert with French toast made from brioche, but on the show we toasted the brioche in the oven and then dusted it with confectioners’ sugar for this simpler presentation.
Soak the currants in the rum until they soften, about 30 minutes.
Put the brioche slices on a
Add the currants and rum and the grapes to the other fruit in the pan. Squeeze the orange and lemon juice into the fruit, taking care that no seeds fall in. Add the remaining
Place each slice of toasted brioche in a warmed shallow serving bowl and spoon the fruit with its juices over the toast. Top with vanilla ice cream and serve immediately.
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