Marmalade & whisky pain perdu with apples

Breakfast with 13 ingredients.

Servings: 4

Total time: 30 minutes

Ingredients

• 4 tablespoon milk
• 50 gram unsalted butter
• 1 teaspoon caster sugar
• 5 large eggs
• 8 slice brioche
• crème fraîche to serve
• 100 gram marmalade
• 2 large apples halved, cored and sliced
• 2 tablespoon orange juice
• 75 gram marmalade
• 75 gram salted butter softened
• 2 tablespoon whisky
• icing sugar for dusting

Method

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.