Cinnamon French Toast with Rum and Raisin Ice Cream


Preparation info

  • Difficulty


  • For



Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

This is either a very simple recipe or a complex one. It depends on how much you buy in. Serviceable brioche and fine ice creams are on sale in most supermarkets, but the intrepid will want to accomplish the entire dish themselves. They know that leftover brioche will freeze for use another day and that the investment in an ice cream machine is wasted if nothing is ever made in the thing.


For the Ice Cream

  • 4 heaped tablespoons raisins
  • 4 tablespoons rum
  • 4 medium (large) egg yolks
  • 110 g (4 oz/heaping ½ cup) caster (granulated) sugar
  • 275 ml (10 fl oz/ cup) milk
  • a few drops of vanilla extract
  • 275ml (10 fl oz/ cup) double (heavy) cream

For the French Toast

  • 150 ml (5fl oz/ cup) double (heavy) cream
  • 2 whole medium (large) eggs, plus 1 egg yolk
  • 1 tablespoon caster (granulated) sugar
  • ½ teaspoon ground cinnamon
  • 8 slices brioche loaf
  • 1 tablespoon butter
  • icing (confectioners’) sugar, for dusting


To begin the ice cream, soak the raisins in the rum. In a separate bowl, whisk the egg yolks and sugar together until white.

In a saucepan, heat the milk and vanilla extract together until nearly boiling then whisk onto the egg yolks and sugar. Return the pan to a gentle heat and stir constantly until the custard thickens perceptibly – this happens just below boiling point.

Strain the custard into a bowl, stir in the cream and leave to cool. When cold, add the soaked raisins and churn until frozen.

To make the french toast, whisk the cream, eggs, sugar and cinnamon together in a large bowl, then dip the brioche slices in this creamy batter.

Melt some butter in a frying pan. When it starts to colour, fry the brioche on each side until brown. Lift onto paper towels and dust with icing sugar. Serve with the ice cream.