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Eggy brioche with caramelised apples and prunes

Anton Edelmann from Good Food Live
A traditional nursery dish is transformed into a luxurious dessert in Anton Edelmann's elegant recipe for pan-fried eggy brioche

Eggy brioche with caramelised apples and prunes

Method

1. Place 100g sugar, glucose and water in a saucepan. Cook briskly until golden brown.

2. Add in the apple wedges and cook till nearly soft. Add the prunes and simmer for a further minute.

3. In a bowl, whisk together the egg yolks, cream and remaining sugar. Scrape the contents of the vanilla pod into the egg mixture and mix well.

4. Dip the brioche slices into the egg mix.

5. Heat a non-stick frying pan and add in the butter. Once it is frothing add the brioche slices and fry on both sides until golden brown.

6. Transfer the fried brioche onto four warm serving plates. Top with the apples and prunes, then some crème fraîche, garnish with mint and serve at once.

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Serves: 4

Prep: 20 min
Cook: 25 min

Ingredients
260g Sugar
1 tsp glucose
100ml water
4 Apples, peeled, cored and cut into wedges
12 prunes, soaked and squeezed
2 egg yolks
350ml double cream
½ vanilla pod, slit lengthways
4 slices of brioche, each 1cm thick
40g unsalted Butter
100g crème fraîche
4 mint sprigs