Name: Apple-stuffed french toast with butterscotch sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 large red-skinned apples; 1/4 cup (55 grams) caster sugar; 2 teaspoon finely grated lemon rind; 1 teaspoon ground cinnamon; 4 eggs; 3/4 cup (180 millilitres) milk; 1/4 cup (60 millilitres) pouring cream; 1/4 cup (55 grams) caster sugar, extra; 4 3cm thick slices brioche; 60 gram butter; 2 teaspoon icing sugar; Butterscotch sauce; 80 gram butter; 1/3 cup (75 grams) firmly packed light brown sugar; 2/3 cup (160ml) pouring cream

Ingredients

2 large red-skinned apples

1/4 cup (55 grams) caster sugar

2 teaspoon finely grated lemon rind

1 teaspoon ground cinnamon

4 eggs

3/4 cup (180 millilitres) milk

1/4 cup (60 millilitres) pouring cream

1/4 cup (55 grams) caster sugar, extra

4 3cm thick slices brioche

60 gram butter

2 teaspoon icing sugar

Butterscotch sauce

80 gram butter

1/3 cup (75 grams) firmly packed light brown sugar

2/3 cup (160ml) pouring cream

Method

Apple-stuffed french toast with butterscotch sauce

1.Peel, quarter and core apples; slice thinly. In a medium bowl, combine apple, sugar, rind and cinnamon.

2.In a large bowl, whisk eggs, milk, cream and extra sugar until combined.

3.Preheat oven to 180°C/350°F.

4.Cut a pocket into one side of each brioche slice, leaving at least 1cm 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.

5.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 minutes or until apple is tender.

6.Make butterscotch sauce.

7.Dust french toast with sifted icing sugar; serve with butterscotch sauce. Accompany with yoghurt or cream, if you like.