French Toast Cubes with Apple and Brandy Sauce
French Toast Cubes with Apple and Brandy Sauce
Ingredients
- 3 eggs
- 1 cup (250 ml) milk
- 1/2 cup (125 ml) 35% cream
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
- 1 brioche loaf (1 lb/450 g), without crusts, cut into 4 large cubes or 4 thick slices
- 3 tbsp unsalted butter
- 4 Cortland apples, unpeeled
- 1 1/2 cups (315 g) sugar
- 3 tbsp (45 ml) water
- 2 tbsp (30 ml) apple brandy (optional)
- 1/4 cup (55 g) unsalted butter, softened
- 1/4 cup (60 ml) 35% cream
Instructions
- In an 8-inch (20 cm) square dish, whisk together the eggs, milk, cream, brown sugar and cinnamon.
- Soak the brioche cubes in the egg mixture for 15 minutes, turning the cubes often so all surfaces of the cubes absorb the egg mixture.
- In a large non-stick skillet over medium heat, brown the well-soaked cubes in the butter on all sides, for 2 to 3 minutes per side. Keep warm.
French Toast Cubes with Apple and Brandy Sauce