GILL MELLER’S APPLE AND CINNAMON FRENCH TOAST

French toast is one of the simplest, most delicious breakfasts we know. Thick slices of bread are soaked in egg, milk and vanilla, then fried in butter until golden at the edges and soft and custardy within. Gill loves it with apples cooked in a little butter, brown sugar and cinnamon until soft and caramelised, but you can do something very similar with pears or even quinces. You’ll just have to adjust the cooking time accordingly.

Preparation time 10 minutes | Cook time 10-15 minutes | Serves 2

INGREDIENTS

2 Stonegate Estate Organic eggs

2 tablespoons whole milk

A dash of vanilla extract or paste

A tiny pinch of salt

2 thick slices of brioche or good white bread

2 apples

A good pinch of ground cinnamon

1 tablespoon soft brown sugar

1 – 2 tablespoons light oil, such as sunflower

2 knobs of butter

To serve

Crème fraîche

METHOD

  1. Crack the eggs into a large, shallow bowl and add the milk, vanilla and salt. Whisk everything together until well combined.
  2. Place the slices of bread into the egg mixture and leave them to soak for 5 minutes, turning them once or twice during that time.
  3. Meanwhile, quarter and core the apples, then cut them into wedges. Melt one knob of butter in a frying pan over a medium heat. Add the apples and fry for 4 to 5 minutes, turning them occasionally, until they begin to soften and colour. Scatter over the brown sugar and cinnamon and cook for a further 2 to 3 minutes, until the apples are glossy and caramelised. Keep warm.
  4. Put the oil and remaining butter in a large non-stick frying pan over a medium heat. When the butter has melted and is bubbling away, add the soaked bread and fry for 1 1/2 to 2 minutes, or until the underside is lovely and golden. Turn the slices over and cook for another 1 to 2 minutes, until golden on the other side.
  5. Transfer the French toast to warm plates, spoon over the caramelised apples and finish with a spoonful of crème fraîche. Serve straight away.
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