Ingredients
- For the sauce
- 30g/1oz
caster sugar - 1
vanilla pod, split open - splash
brandy - 110g/4oz
dried apricots, finely chopped - 100ml/3½fl oz
double cream
- 30g/1oz
- For the French toast
- 6 ready-made
brioche rolls, halved through centre - 2 free-range
eggs, beaten - 1 tbsp
caster sugar
- 6 ready-made
Preparation method
For the sauce, melt the sugar with vanilla pod in a frying pan over a high heat.
Once the sugar turns golden, add the brandy to the pan and letsimmer for 1-2 minutes.
Add the apricots and the cream to the pan, bring to the boil, then reduce the heat to simmer for 3-4 minutes.
For the French toast, beat the sugar and eggs together in a clean bowl. Then dip the brioche into the mixture, to coat well.
Heat a griddle pan until smoking. Add the brioche and griddle for 2-3 minutes on each side.
To serve, stack up the brioche onto a plate and drizzle with the sauce.