Marmalade & whisky pain perdu with apples served on plates

Marmalade & whisky pain perdu with apples

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Prep: 10 mins Cook: 20 mins


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 

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal718
  • fat40g
  • saturates22g
  • carbs67g
  • sugars46g
  • fibre2g
  • protein16g
  • salt1.3g
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  • 8 slices brioche
  • 75g salted butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 75g marmalade
  • 5 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 4 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 tbsp whisky



    Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…

  • icing sugar, for dusting
  • crème fraîche, to serve

For the apples

  • 50g unsalted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 large apples, halved, cored and sliced



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 tsp caster sugar
  • 100g marmalade
  • 2 tbsp orange juice


  1. Make four brioche sandwiches with some of the butter and all the marmalade. Cut the sandwiches in half diagonally.

  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.

  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.

  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.

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