1: For the eggy bread, crack the eggs into a shallow bowl. Add the cream and cinnamon and beat well with a fork to combine. Dip each slice of brioche into the egg mixture very briefly to coat, then place on a tray and bring it over to the barbecue.

2: Lay the apricot halves cut side down directly on the hot barbecue. Cook for a minute or two on each side until you have char marks on both sides. Remove to a plate, while the apricots are still holding their shape.

3: For the boozy caramel sauce, put the butter, sugar, cream and Marsala into a small cast-iron saucepan and place on the barbecue over a low to medium heat. Stir until the sugar is dissolved and the mixture is bubbling.

4: You want to cook the brioche once the embers have cooled down a bit – on the edges of the barbecue to achieve a medium to low heat. Lightly oil the grid to avoid sticking, then add the eggy brioche slices. Cook, turning every minute or so, for about 5 minutes until you get a lovely brown crust on both sides.

5: Place a slice of eggy brioche on each plate. Add the apricots and spoon on the boozy caramel sauce. Add a big dollop of whipped cream, trickle over any remaining sauce and eat immediately.