Apple-stuffed french toast with butterscotch sauce

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Apple-stuffed french toast with butterscotch sauce
  • 2 large red-skinned apples
  • 1/4 cup (55 grams) caster sugar
  • 2 teaspoon finely grated lemon rind
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 3/4 cup (180 millilitres) milk
  • 1/4 cup (60 millilitres) pouring cream
  • 1/4 cup (55 grams) caster sugar, extra
  • 4 3cm thick slices brioche
  • 60 gram butter
  • 2 teaspoon icing sugar
Butterscotch sauce
  • 80 gram butter
  • 1/3 cup (75 grams) firmly packed light brown sugar
  • 2/3 cup (160ml) pouring cream


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.
Butterscotch sauce
  • 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.

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