An indulgent weekend brunch dish
This recipe is a fantastic option for a leisurely brunch.
50ml whole milk from Hook and Son
1 tbsp oil
3 thick slices bread, halved
25g light soft brown sugar
1 apple, cored and cut into 8
25g walnuts or hazelnuts
Dollop of crème fraiche to serve
Whisk together the milk, egg and sugar.
Heat the oil and 1 tsp butter in a large frying pan over a medium heat. Check the temperature of the pan with a small piece of bread or 1 tsp of the egg mix. It should sizzle!
Dunk the bread into the egg mixture and place carefully into the frying pan. Cook for 3-4 mins until golden, then carefully flip over and cook on the other side for another 2-3 mins. Keep warm while you prepare the apples.
In the same pan, melt the remaining butter then add the brown sugar and cook for a moment or so until bubbling.
Add the apple wedges and cook until just starting to soften—about 5 mins. Turn the apples every so often so they are coated in the sugar mixture.
Add the nuts then serve with the French toast and a big dollop of crème fraiche.
Recipe: Lesley Holdship
Images: John Holdship