French toast with caramelised apricots and brandy


For the sauce
  • 30g/1oz caster sugar
  • 1 vanilla pod, split open
  • splash brandy
  • 110g/4oz dried apricots, finely chopped
  • 100ml/3½fl oz double cream
For the French toast
  • 6 ready-made brioche rolls, halved through centre
  • 2 free-range eggs, beaten
  • 1 tbsp caster sugar

Preparation method

  1. For the sauce, melt the sugar with vanilla pod in a frying pan over a high heat.

  2. Once the sugar turns golden, add the brandy to the pan and letsimmer for 1-2 minutes.

  3. Add the apricots and the cream to the pan, bring to the boil, then reduce the heat to simmer for 3-4 minutes.

  4. For the French toast, beat the sugar and eggs together in a clean bowl. Then dip the brioche into the mixture, to coat well.

  5. Heat a griddle pan until smoking. Add the brioche and griddle for 2-3 minutes on each side.

  6. To serve, stack up the brioche onto a plate and drizzle with the sauce.

Required techniques

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