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Marmalade & whisky pain perdu with apples served on plates

Marmalade & whisky pain perdu with apples

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Enjoy a different way to have bread and marmalade for breakfast. This pain perdu with apples is good for brunch or a lazy, indulgent Sunday morning 

  • Vegetarian
Nutrition: Per serving


  • 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


  • 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.

Goes well with

Recipe from Good Food magazine, December 2019

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