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Cinnamon and apple french toast



  • 1.

    In a mixing bowl whisk together the egg, milk, half the castor sugar and a pinch of cinnamon. Soak the brioche in the egg mixture for a couple of minutes.

  • 2.

    Peel an apple, cut in half, remove the core and cut each half into two, cut each quarter into three.

  • 3.

    In a mixing bowl add the remaining sugar and cinnamon and toss the apple slices until they are well coated.

  • 4.

    Melt 10g of butter in a non stick frying pan, add the apples and allow to brown over a reasonably high heat, turn them over and brown the other side.

  • 5.

    In a non stick frying pan melt the remaining 10g of butter. Carefully drain the slice of brioche and fry for about 2 minutes on each side until golden brown.

  • 6.

    Drain the brioche on kitchen paper and position on a warm serving plate.

  • 7.

    Pour the Calvados over the hot apples and carefully flame it.

  • 8.

    Spoon the apples and sauce over the brioche and serve.

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Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Cinnamon and apple french toast.


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