Ingredients

• 2 free-range eggs yolks
• 150ml/6fl oz double cream
• ½ vanilla pod
• split
• seeds scraped out
• 1 tbsp caster sugar
• ½ lemon
• zest only
• 2 thick slices of ready-made brioche
• cut into 10cm/4in rounds
• knob of butter
• 15g/½oz butter
• 2 tbsp caster sugar
• 1 apple
• cored and sliced into 8
• pinch cinnamon
• 2 tbsp sultanas

Directions

• For the French toast
• place the egg yolks
• cream
• vanilla seeds
• sugar and lemon zest into a large bowl and mix thoroughly. Dip the brioche into the egg mixture.
• Heat the butter in a pan until foaming. Add the brioche and fry for 2-3 minutes on each side
• or until golden brown. Set brioche aside and keep warm.
• For the sauce
• melt the butter and sugar together in a pan until golden brown. Add the apple
• cinnamon and sultanas to the pan and fry for 3-5 minutes
• stirring occasionally to coat the apples.
• To serve
• place the french toast onto a warmed plate and drizzle with the sauce.