Ingredients

• 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

Directions

• 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.