French toast, butterscotch apples & walnuts

by Lesley Holdship

An indulgent weekend brunch dish

This recipe is a fantastic option for a leisurely brunch.


50ml whole milk from Hook and Son
1 egg
25g sugar
1 tbsp oil
50g butter
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