Pain perdu

Method

1. Combine the milk, egg white, lemon juice and salt in a shallow dish.

2. Dip the brioche briefly in the milk mixture.

3. Tip the caster sugar and honey into a saucepan with 4 tablespoons of water and cook gently until the sugar has dissolved and become a golden caramel. Add half the vanilla strips.

4. Heat a large frying pan and add a couple of tablespoons of caramel. Place the brioche pieces in the pan and cook lightly, until browned, on each side.

5. Add the nuts to the pan and stir to coat; keep warm.

6. In a separate frying pan, cook the quartered apple over a low heat with the brown sugar and remaining vanilla pods - the apple should become softened, but not coloured.

7. Turn the heat up, before pouring the calvados into the pan, stir to soak the calvados into any apple sediment remaining in the pan.

8. Place a slice of brioche in each of 4 serving dishes, pour the remaining caramel sauce over and decorate with the nuts. Add a dollop of the caramelized apples and a scoop of vanilla ice cream; garnish with a strip of vanilla.

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Ingredients

1 litre Milk
1 egg white
4 tsp lemon juice
pinch Salt
4 thick slices brioche
175g unrefined caster sugar
60g Acacia honey
2 vanilla pods, cut lengthwise into 4 strips each
375g toasted flaked almonds
4 Heritage Apples, quartered
120g brown sugar
80ml Calvados
vanilla ice cream, to serve

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