Sticky caramelised apples on brioche French toast with a cinnamon sugar crust, your perfect Autumnal dessert!
As much as I love Summer I am here for all things Autumnal! It is without a doubt my favourite season for food. This warming dessert is perfect for the cold and dark nights ahead. This indulgent Madagascan vanilla ice cream for Mackies of Scotland is the perfect topping to French toast, highly recommend you try it if you make this dessert. It is so creamy and delicious!
Total Cooking Time
20 Minutes
Ingredients (serves 2)
1 Large bramley apple (cut into thick slicees)
1 tbsp Unsalted butter
1 tbsp Light brown sugar
4 Thick slices brioche bread
130ml Semi-skimmed milk
2 Large eggs
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Vanilla extract
Cinnamon Sugar
2 tbsp Granulated sugar
1 tsp Cinnamon
Method
In a large dish whisk together the milk, eggs, cinnamon, nutmeg and vanilla extract until combined. Add the slices of brioche to the dish and coat both sides of the bread in the mix and leave there for 5 minutes to soak.
Meanwhile on a medium heat melt the butter in a pan and cut the apple into thick chunks. Once the butter has melted add the sliced apple to the pan along with the brown sugar and cook until softened. If you like you can add a pinch of cinnamon too. Now put to the side and keep warm.
Add a knob of butter to a large frying pan and put two slices of bread into the pan. Cook for around 2 minutes per side until the bread is golden and crispy. Once both sides are golden sprinkle some cinnamon sugar on the bread and flip over to caramelise the sugar, now repeat with the other side of the bread.
Plate the French toast and top with the cinnamon apples and a scoop of Madagascan vanilla ice cream and enjoy!
