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
More by Thomas Haughton:
- Free Range Pot Roast Chicken with Crisp Chicken Skin Crackling, Thyme Roast Potatoes and Glazed Veg
- Bacon and Potato Cake with Cabbage Purée and Caper Mayonnaise
- Bacon and Confit Onion Ballotine with Gribiche Sauce and Potato Dumpling