Ingredients

• 30g/1oz caster sugar
• 1 vanilla pod
• split open
• splash brandy
• 110g/4oz dried apricots
• finely chopped
• 100ml/3½fl oz double cream
• 6 ready-made brioche rolls
• halved through centre
• 2 free-range eggs
• beaten
• 1 tbsp caster sugar

Directions

• For the sauce
• melt the sugar with vanilla pod in a frying pan over a high heat.
• Once the sugar turns golden
• add the brandy to the pan and letsimmer for 1-2 minutes.
• Add the apricots and the cream to the pan
• bring to the boil
• then reduce the heat to simmer for 3-4 minutes.
• For the French toast
• beat the sugar and eggs together in a clean bowl. Then dip the brioche into the mixture
• to coat well.
• Heat a griddle pan until smoking. Add the brioche and griddle for 2-3 minutes on each side.
• To serve
• stack up the brioche onto a plate and drizzle with the sauce.