Marmalade & whisky pain perdu with apples
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 8 slices brioche
- 75g salted butter, softened
- 75g marmalade
- 5 large eggs
- 4 tbsp milk
- 2 tbsp whisky
- icing sugar, for dusting
- crème fraîche, to serve
For the apples
- 50g unsalted butter
- 2 large apples, halved, cored and sliced
- 1 tsp caster sugar
- 100g marmalade
- 2 tbsp orange juice
Method
- STEP 1
Make four brioche sandwiches with some of the butter and all the marmalade. Cut the sandwiches in half diagonally.
- STEP 2
Whisk the eggs in a baking dish with the milk and whisky. Add the sandwiches, turning them over in the eggs, and let them sit until soft but not falling apart.
- STEP 3
Meanwhile, prepare the apples. Melt the butter over a medium to high heat in a frying pan and fry the apples on both sides until they’re soft but not collapsing, around 5-6 mins. Add the sugar and toss the apples until they get slightly brown edges. Add the marmalade and orange juice and simmer for a couple of mins until the marmalade is runny. Remove from the heat.
- STEP 4
Fry the sandwiches in a large frying pan with the remaining butter, for 2-3 mins on each side until golden and cooked through. Serve each person two sandwiches and spoon the apples in marmalade on top. Dust a little icing sugar over the edge of the bread. Crème fraîche is good on the side as something tart helps to balance the richness.
