Toffee apple French toast

Salted Caramel Sauce

125 grams caster sugar

33 grams butter

200 grams cream

1 tsp sea salt

Apple Compote

150 grams apple – peeled, cored and cubed

30 grams caster sugar

1 tsp cinnamon

French Toast

4 thick slices brioche, milk or white bread

2 whole eggs

40 grams cream

80 grams whole milk

1/2 tsp cinnamon

1/2 tsp vanilla extract

2 tbsp butter

whipped cream optional

METHOD

Salted Caramel Sauce

Being by adding the sugar and water to a small saucepan.

Cook on a medium heat for 5-10 minutes until the sugar starts to turn a light golden amber colour.

Add in the butter and whisk well. Allow to cook for another minute.

Carefully add in the cream to the hot sugar and whisk together.

Allow the caramel to cook for another 4-5 minutes until the sugar has dissolved again and the caramel is a nice brown colour.

Sprinkle over the sea salt and whisk.Remove from the heat and pour into a jar or airtight container. Do not put the lid on and leave to one side to cool.

Apple Compote

Take the peeled and cubed apple and place into a small saucepan along with the sugar and cinnamon.

Cook on medium to medium/low for 10-15 minutes until the apples have started to soften. Try not to stir the apples too much as they will start to go very mushy when cooked.

Leave to one side.

French Toast

In a wide, deep bowl or dish, add the eggs, cream, milk, vanilla and cinnamon. Whisk together until combined.

Place the frying pan on a medium heat and wait until it heats up. Add 1 tbsp of butter to the pan.

Carefully dip the bread into the egg mixture, one slice at time, for about 30 seconds on each side. Quickly transfer to the hot pan.

Cook on a medium heat for 2-3 minutes on each side until the bread has turned a lovely even light brown colour.

Repeat the previous steps until all the bread has been used. You may be able to fit 2-3 slices in the pan at a time depending on the size of the bread and the size of the pan.

To serve, add a dollop or two of freshly whipped cream, a few tablespoons of apple compote and a generous drizzle of salted caramel sauce to each serving.

Recipe credit: Pink Haired Pastry Chef