Surprise your loved ones with this lovely French toast, wedged with sweet red-skinned apples and dripping with indulgent butterscotch sauce. It makes for the perfect breakfast-in-bed recipe, complete with a serve of hot coffee or tea.
- 2 large red-skinned apples
- ¼ cup (55 g) caster sugar
- 2 tsps finely grated lemon rind
- 1 tsp ground cinnamon
- 4 eggs
- ¾ cup (180 ml) milk
- ¼ cup (60 ml) pouring cream
- ¼ cup (55 g) caster sugar, extra
- 4 3 cm thick slices brioche
- 60 g butter
- 2 tsps icing sugar
- 80 g butter
- ⅓ cup (75 g) firmly packed light brown sugar
- ⅔ cup (160 ml) pouring cream
Peel, quarter and core apples; slice thinly. In a medium bowl, combine apple, sugar, rind and cinnamon.
In a large bowl, whisk eggs, milk, cream and extra sugar until combined.
Cut a pocket into one side of each brioche slice, leaving at least 1 cm border. Push apple slices into pockets; reserve any liquid in base of bowl for the butterscotch sauce. Dip brioche in egg mixture on both sides; transfer to a shallow tray or dish. Pour any remaining egg mixture over bread.
In a large frying pan, heat half the butter; cook half the bread until browned on both sides. Transfer to a baking paper-lined oven tray. Wipe out pan; repeat with remaining butter and bread. Place tray in oven; bake about 10 mins or until apple is tender.
Dust french toast with sifted icing sugar; serve with butterscotch sauce. Accompany with yoghurt or cream, if you like.
In a medium saucepan, combine butter, sugar, cream and reserved apple liquid; stir over low heat until butter has melted. Bring to the boil.