Marmalade & whisky pain perdu with apples

A different way to have bread and marmalade for breakfast. This is good for brunch, or a lazy, indulgent Sunday morning breakfast.

SERVES 4 PREP 10 mins COOK 20 mins EASY V

8 slices brioche

75g salted butter, softened 75g marmalade

5 large eggs

4 tbsp milk

2 tbsp whisky icing sugar, for dusting crème fraîche, to serve For the apples

50g unsalted butter

2 large apples, halved, cored and sliced

1 tsp caster sugar

100g marmalade

2 tbsp orange juice

1 Make four brioche sandwiches with some of the butter and all the marmalade. Cut the sandwiches in half diagonally.

2 Whisk the eggs in a baking dish with the milk and whisky. Add the sandwiches, turning them over in the egg mixture, and let them sit until soft but not falling apart. 3 Meanwhile, prepare the apples. Melt the butter over a medium to high heat in a frying pan and fry the apples on both sides until they’re soft but not collapsing, around 5-6 mins. Add the sugar and toss the apples until they get slightly brown edges. Add the marmalade and orange juice and simmer for a couple of mins until the marmalade is runny. Remove from the heat.

4 Fry the sandwiches in a large frying pan with the remaining butter, for 2-3 mins on each side until golden and cooked through. Cut each one in half. Serve each person two halves and spoon the apples in marmalade on top. Dust a little icing sugar over the edge of the bread. Crème fraîche is good on the side as something tart helps to balance the richness. GOOD TO KNOW 1 of 5-a-day PER SERVING 718 kcals • fat 40g • saturates 22g

• carbs 67g • sugars 46g • fibre 2g • protein 16g • salt 1.3g