Eggy bread with caramelised apples and sultanas Recipe

Eggy bread with caramelised apples and sultanas Recipe

  • 150ml/5fl oz tinned custard
  • 2 thick slices ready-made brioche
  • 25g/1oz unsalted butter
  • 50g/1¾oz unsalted butter
  • 50g/1¾oz caster sugar
  • 50g/1¾oz sultanas
  • ½ cooking apple, cored and cut into 5 wedges
  • ½ lemon, juice only
  • ½ rum miniature
  1. To make the eggy bread, pour the custard into a large bowl.
  2. Add the brioche to the custard and mix to coat.
  3. Melt 25g/1oz butter in a medium frying pan over a medium heat. Add the custard-coated brioche and cook for two minutes on each side, until golden.
  4. To make the caramelised apples, place 50g/1¾oz of butter and the sugar in a medium frying pan over a medium heat, until melted together.
  5. Add the apples and sultanas and stir well to coat and caramelise.
  6. Add the lemon juice and the rum. Warm through and carefully set light to the rum to flambé for a few seconds.
  7. To serve, place the eggy bread on a warm plate and garnish with the caramelised apples and sultanas.
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