French toast with cider vinegar and toffee apple
Chef Bruno Loubet is an ambassador for Maille's Gourmet French Takeaway. Loubet has created an exclusive French menu using Maille ingredients which is available as a Specials Board on Housebites.com.
Ingredients for 4 guests
6 Cox apples
4 slices of Brioche
1 whole egg + 1 egg yolk
1 Vanilla Pod / Extract
125ml of milk
1/3 tsp orange blossom
4tbsp light brown sugar
4tbsp Maille cider vinegar
60g + 40g butter (weighed separately)
125ml double cream
1tbsp Rosemary
Peel and core the apples then cut each into 6 wedges. In a frying pan, heat the 60g butter until foamy and then add the apples and Rosemary. Toss well until the apples get a nice light golden color (about 5mins). At this stage add the brown sugar and increase the heat, tossing well to colour the apples evenly. Then add the vinegar and bring to the boil for 20 seconds. Finally add the cream and boil for another 20 seconds, then take off the heat.
Whisk together in a bowl, the eggs, the sugar, vanilla, orange blossom and milk.
Soak the Brioche slices in this mixture then pan fry with 40g butter until golden brown on each side. Place the toast on plates, spoon the vinegar toffee apples over and serve immediately.