Usuba
French Toast with Caramelized Apples
A classic pain perdu dish — crispy brioche slices in an egg and cream mixture, served with tender apples stewed in butter with cinnamon and sugar. A simple way to turn a bun into an elegant breakfast.
- Total
- 10 min
- Standard serving
- 298.5 g
Ingredients
Total 9
Instructions
- 1
Step 1
Chop the apple into small pieces. Fry it in clarified butter until soft, then sprinkle with sugar and cinnamon. Fry for another 1 minute until the sugar is completely absorbed and the aroma of cinnamon spreads across the pan.
- 2
Step 2
Transfer the cooked apples to a bowl. Cut the brioche in half. Lightly beat the egg with cream and a pinch of nutmeg — the mixture should be homogeneous but not fluffy.
- 3
Step 3
Dip the brioche halves into the egg mixture with cream — just 1–2 seconds on each side so the bread soaks up the mixture but doesn't fall apart. Fry them in the same pan with butter until golden brown.
- 4
Step 4
Place the finished toasts on a plate, arrange the fried apples on top. Sprinkle with powdered sugar and add another pinch of cinnamon if desired.
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