Apple French Toast
For the toast:
- 4 slices brioche bread (2,5-cm-thick)
- 3/4 cup milk (150 g)
- 2 medium eggs
- 20 g butter
- 1/2 tsp minced fresh ginger
For the topping:
- 1 apple "Ambrosia" Mela Val Venosta
- 1 tsp ground cinnamon
- 2 tbsp sugar
- 1 tsp anise
- 2 tbsp hazelnuts
- Pure maple syrup
Put the apple slices in a pan with sugar, cinnamon and anise and cook over medium heat for 5 minutes or until slightly soften. Let them brown and put aside.
Whisk together eggs, milk and ginger. Heat a large pan over low heat, add butter and let it melt.
Dip each brioche slice into the egg mixture and flip to make sure both sides of the brioche are soaked.
Then, place the slices in the pan and cook over medium heat for about 3 minutes each side or until golden and crispy.
Serve the French toasts warm and top with caramelised apples, hazelnuts and maple syrup.
This recipe was realized in collaboration with Mela Val Venosta.