Marmalade & whisky pain perdu with apples
- Diana Henry
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
0 reviews
loading...
Enjoy a different way to have bread and marmalade for breakfast. This pain perdu with apples is good for brunch or a lazy, indulgent Sunday morning
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Marmalade, ginger & star anise baked ham
A star rating of 5 out of 5.13 ratings
Christmas morning spiced bread
A star rating of 4.6 out of 5.15 ratings
Chocolate & marmalade steamed pudding with marmalade cream
A star rating of 4.3 out of 5.7 ratings
Ingredients
Nutrition
Units:
MetricUS
-
8 slices brioche
-
75g salted butter
softened
-
75g marmalade
-
5 large eggs
-
4 tbsp milk
-
2 tbsp whisky
-
icing sugar
for dusting
-
crème fraîche
to serve
For the apples
-
50g unsalted butter
-
2 large apples
halved, cored and sliced
-
1 tsp caster sugar
-
100g marmalade
-
2 tbsp orange juice
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal718
- fat40g
- saturates22g
- carbs67g
- sugars46g
- fibre2g
- protein16g
- salt1.3g
Ad
Method
-
step 1
Make four brioche sandwiches with some of the butter and all the marmalade. Cut the sandwiches in half diagonally.
-
step 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.
-
step 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.
-
step 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.
Recipe from Good Food magazine, December 2019
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...