Name: Marmalade & whisky pain perdu with apples
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 8 slices brioche; 75g salted butter softened; 75g marmalade; 5 large eggs; 4 tbsp milk; 2 tbsp whisky; icing sugar for dusting; crème fraîche to serve; 50g unsalted butter; 2 large apples halved, cored and sliced; 1 tsp caster sugar; 100g marmalade; 2 tbsp orange juice

Marmalade & whisky pain perdu with apples served on plates

8 slices brioche
75g salted butter
softened
75g marmalade
5 large eggs
4 tbsp milk
2 tbsp whisky
icing sugar
for dusting
crème fraîche
to serve

For the apples

50g unsalted butter
2 large apples
halved, cored and sliced
1 tsp caster sugar
100g marmalade
2 tbsp orange juice

Method

step 1
Make four brioche sandwiches with some of the butter and all the marmalade. Cut the sandwiches in half diagonally.
step 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.
step 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.
step 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.