This delicious twist on traditional French toast is sure to become a family favourite.


  • 12 golden delicious apples (peeled and sliced
  • 1 baguette or pannetonne sliced or cut in large cube
  • 2 eggs
  • 50 g sugar
  • 100 ml cream
  • 100 ml milk
  • 25 g butter
  • pinch cinnamon
  • for the mascarpone:
  • 200 g mascarpone
  • 1 tblsp icing sugar
  • pinch cinnamon
  • for the caramel sauce:
  • 25 g sugar
  • 50 ml water
  • 75 g butter
  • lemon juice


  • Cut bread into a large square. Soak in the egg, sugar and creamy mixture.
  • Pan fry on each side making sure it’s all nicely coloured on all sides.
  • Caramelise apple in pan adding a little sugar and butter. Add a tablespoon or two of water and allow to reduce, remove and set aside.
  • To make the cinnamon mascarpone, combine sugar, mascarpone and cinnamon together and place in the fridge.
  • To make the caramel sauce, moisten sugar with water, add drop or two of lemon juice. Put on medium heat and allow to camamelise.
  • When sugar has a nice golden colour remove from gas.
  • Add cream slowly as it will foam and split, so add little by little.
  • Finish with knob of butter.
  • Cook the Pandorino or bread after lightly soaking in egg mix, in a medium hot pan, making sure you give even golden brown colour.
  • Assemble dish:
  • Place Pain Perdu on a plate, in a ring put the apple and remove ring.
  • A quenelle of mascarpone. Finish with a little caramel sauce

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