serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 royal gala apples
- 1 lemon, juiced
- 2 tbsp butter
- 75 g (⅓ cup) brown sugar
- ½ tsp ground cinnamon
- 2 eggs
- 80 ml (⅕ cup) pouring (single) cream
- ½ tsp vanilla essence
- 1 tbsp brown sugar, extra
- 3 thick slices brioche bread (day-old brioche is best)
- 30 g butter, extra
Instructions
Core and thickly slice apples, leaving skin on. Toss in lemon juice.
Melt butter in a non-stick pan over a medium heat, add apples. Cook, stirring until lightly golden, about 5 minutes.
Add brown sugar and cinnamon, cook until thickened, about 2 minutes. Remove from heat and cover to keep warm.
Use a fork to whisk eggs, cream, vanilla and extra brown sugar together in a wide shallow bowl.
Melt one-third of extra butter in a clean non-stick frying pan over a medium-high heat. Working with one slice of brioche at a time, dip each side into egg mixture, allow excess to dip off before placing into the hot pan. Cook 1 minute each side or until golden. Transfer to a warm plate and repeat with remaining brioche.
Serve French toast topped with warm cinnamon apples.
This recipe is from Don't Call Me Brunch, our better-than-cafe weekend breakfast racket. Bunker in with us.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
