Marmalade & whisky pain perdu with apples

• brioche↗8 slices slices
• salted butter↗75g g

  softened

• marmalade↗75g g
• large eggs↗5
• milk↗4 tbsp tbsp
• whisky↗2 tbsp tbsp
• icing sugar↗

  for dusting

• crème fraîche↗

  to serve

• unsalted butter↗50g g
• large apples↗2

  halved, cored and sliced

• caster sugar↗1 tsp tsp
• marmalade↗100g g
• orange juice↗2 tbsp tbsp

Step-by-step instructions

1. 1

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

2. 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.

3. 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.

4. 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.