Apple-stuffed french toast with butterscotch sauce
1.Peel, quarter and core apples; slice thinly. In a medium bowl, combine apple, sugar, rind and cinnamon.
2.In a large bowl, whisk eggs, milk, cream and extra sugar until combined.
3.Preheat oven to 180°C/350°F.
4.Cut a pocket into one side of each brioche slice, leaving at least 1cm border. Push apple slices into pockets; reserve any liquid in base of bowl for the butterscotch sauce. Dip brioche in egg mixture on both sides; transfer to a shallow tray or dish. Pour any remaining egg mixture over bread.
5.In a large frying pan, heat half the butter; cook half the bread until browned on both sides. Transfer to a baking paper-lined oven tray. Wipe out pan; repeat with remaining butter and bread. Place tray in oven; bake about 10 minutes or until apple is tender.
6.Make butterscotch sauce.
7.Dust french toast with sifted icing sugar; serve with butterscotch sauce. Accompany with yoghurt or cream, if you like.
8.In a medium saucepan, combine butter, sugar, cream and reserved apple liquid; stir over low heat until butter has melted. Bring to the boil.