Apple-stuffed french toast with butterscotch sauce

• Produce

  • 2 Apples, large red
  • 2 tsp Lemon rind

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/3 cup Brown sugar, firmly packed light
  • 1/2 cup Castor sugar
  • 1 tsp Cinnamon, ground
  • 2 tsp Icing sugar

• Bread & Baked Goods

  • 4 thick 3cm thick slices Brioche

• Dairy

  • 140 g Butter
  • 2/3 cup Pouring cream

• Other

  • 1/4 cup (60 millilitres pouring cream

Found on foodtolove.com.au

Description

Ingredients

• 2 large red-skinned apples
• 1/4 cup (55 grams) caster sugar
• 2 tsp finely grated lemon rind
• 1 tsp ground cinnamon
• 4 eggs
• 3/4 cup (180 millilitres) milk
• 1/4 cup (60 millilitres) pouring cream
• 1/4 cup (55 grams) caster sugar, extra
• 4 3cm thick slices brioche
• 60 g butter
• 2 tsp icing sugar
• 80 g butter
• 1/3 cup (75 grams) firmly packed light brown sugar
• 2/3 cup (160ml) pouring cream

Directions

• Peel, quarter and core apples; slice thinly. In a medium bowl, combine apple, sugar, rind and cinnamon.In a large bowl, whisk eggs, milk, cream and extra sugar until combined.Preheat oven to 180°C/350°F.Cut a pocket into one side of each brioche slice, leaving at least 1cm border. Push apple slices into pockets; reserve any liquid in base of bowl for the butterscotch sauce. Dip brioche in egg mixture on both sides; transfer to a shallow tray or dish. Pour any remaining egg mixture over bread.In a large frying pan, heat half the butter; cook half the bread until browned on both sides. Transfer to a baking paper-lined oven tray. Wipe out pan; repeat with remaining butter and bread. Place tray in oven; bake about 10 minutes or until apple is tender.Make butterscotch sauce.Dust french toast with sifted icing sugar; serve with butterscotch sauce. Accompany with yoghurt or cream, if you like.
• In a medium saucepan, combine butter, sugar, cream and reserved apple liquid; stir over low heat until butter has melted. Bring to the boil.