Week Two - French Toast With Caramelised Apples

Purists will argue that Eggy Bread is the real name for this plate of warm comfort but French Toast is one of those dishes that you've forgotten how much you love.

It may look simple and you're right for thinking, 'I can do that, no bother' but to do it 'right', you're gonna need your wits about you.

You'll also want to think about presentation of the plate, as no one wants it just slapped in a dish.

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INGREDIENTS

• 4 tbsp. cane sugar
• 2 apples
• butter
• 1 pinch of vanilla powder
• 20 g slivered almonds
• 3 eggs
• butter
• 6 slices of loaf bread
• a little clarified butter
• 4 tbsp. sour cream
• 4 tsp. maple syrup
• salt

INSTRUCTIONS

Put 3 tablespoons of cane sugar in a pan and let it melt. In the meantime, peel the apples, cut into 8 segments and remove the core.

Once the sugar has melted, add 1 tbsp. butter, a pinch of salt, a little vanilla powder and the apple segments and fry for 5 minutes over medium heat. Reduce the heat and keep everything warm until serving time.

In the meantime, heat a non-stick pan with no oil and add the slivered almonds. Toast the almonds over medium heat until golden brown, being careful not to burn them. Remove from the pan and let cool.

Beat the eggs in a shallow dish, with 1 tablespoon of cane sugar.

Butter each slice of bread on both sides.  Dip the slices into the egg mixture one by one and then fry in a hot non-stick pan with a little clarified butter.

Turn over when golden brown (after about 3 minutes), and fry for another 3 minutes until done on both sides.

Serve the French toast with caramelised apple slices, a dollop of crème fraiche, maple syrup and slivered almonds.

To follow Kachen's delightful recipe via their page click here!

Head here for last week's recipe: Nettle Soup

Click on the image to head to Kachen's Insta Profile.