Gordon Ramsay's 'decadent' French toast sandwich can be whipped up 'quickly'
The Michelin-starred chef says you don't have to sacrifice quality to quickly make this decadent brunch recipe.
You don't have to sacrifice quality for the sake of saving time with this recipe, Gordon Ramsay says.
Billed as a "decadent" breakfast recipe that can be made "quickly", his French toast sandwich with caramlised apple is a special sweet treat perfect for a weekend brunch.
Other brunch recipes you can try include a French-inspired omelette, peanut butter and jelly pancakes, scrambled eggs or shakshuka.
READ MORE: Nigella Lawson's 'world's best omelette is an 'uplifting' spring recipe
Ingredients
- 3 eggs
- ¼ cup granulated sugar, divided
- About ¼ cup heavy cream, divided
- 2 small red apples, cores removed and chopped into large pieces
- Unsalted butter
- 1 tablespoon apple cognac
- 3 thick slices white sandwich bread
- Olive oil
- Thimbleberry jam
- 1 ½ tablespoons crème fraîche
- 3 eggs
- ¼ cup granulated sugar, divided
- About ¼ cup heavy cream, divided
- 2 small red apples, cores removed and chopped into large pieces
- Unsalted butter
- 1 tablespoon apple cognac
- 3 thick slices white sandwich bread
- Olive oil
- Thimbleberry jam
- 1 ½ tablespoons crème fraîche
Don't miss...
Gordon Ramsay's 'decadent' scrambled eggs can be made 'in a matter of minutes'
Mary Berry's 'quick and easy' shakshuka is made with store-cupboard ingredients
Gordon Ramsay's 'mouthwatering' Cajun-style breakfast sandwich has a real kick [f]
Instructions
- Put two large nonstick skillets over medium-high heat.
- Crack the eggs into a bowl and whisk, whisking while slowly adding about 1 ½ tablespoons sugar, followed by heavy cream. Set aside.
- Add remaining sugar to one skillet. Let sit for a moment to caramelize.
- Add the apples to pan as well as an additional tablespoon of butter, tossing to coat.
- Drizzle the apple cognac over the apples, followed by a tablespoon of heavy cream.
- Bring the mixture to a low boil.
- Quickly dip each slice of bread into the egg mixture to coat. Do NOT let it soak.
- Add a tablespoon of olive oil and a tablespoon of butter to the other skillet. Once melted, add the coated slices to the hot pan and let brown.
- Add a few teaspoons of butter around the edges of the pan.
- Flip each bread slice to lightly brown the other side, then remove from heat.
- Once the apples absorb the cream, with a jammy and candied consistency, remove from heat.
- To serve, spread a couple of tablespoons of jam onto slice of bread. Garnish with a few tablespoons of the caramel apples.
- Place another slice of bread on top of the apples. Repeat.
- Place the third slice of bread on top. Garnish with a dollop with crème fraîche, followed by a dolop of jam.