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Brioche french toast, caramelized apples, ice cream vanilla, hazelnuts and roasted almonds |

Brunch, Vegetarian, Ice cream, Biscuit Dough, Fruits

A gourmet dessert that offers many possibilities, in the possible variety of its fillings.

Note

A practical way to use your bread or brioche pieces that are starting to harden (go rancid)

Ingredients

Recipe for 4

Caramelized pear wedges

2 Unit(s)

Cortland apple

4 Nut(s)

Butter

50 Gr

Brown sugar

French toast

2 Unit(s)

Egg

2 Unit(s)

Egg yolk

75 Ml

35% cooking cream

175 Ml

Milk

4 Thick slice(s)

Brioche bread

Dried fruit

50 Gr

Hazelnuts

50 Gr

Almonds

4 Scoop(s)

Vanilla ice cream

Preparation time: 25 min

Preheat your Oven at 400 °F

Caramelized apple wedges

Peel the apples, cut them into quarters, remove the core and slice them in half again, cut into small cubes. In a hot pan, put butter and brown sugar. Add the diced pears and brown them in the caramelized sugar. Reserve them in a dish, in a temperate room
French toast

In a bowl, place eggs and yolks, beat lightly with a whisk. Add the dairy products, whisk the mixture again and season. Keep the mixture in the fridge. Cut thick slices of brioche about 2 cm thick and cut 8 cm diameter discs with a cookie cutter (or a small bowl) in each thick slice. Dip the brioche discs into the English mixture. In a frying pan over medium heat, add 3 knobs of butter, lightly drain your brioche pieces, then place them in the pan. Make sure they are golden brown on all sides. Keep them on a paper towel when you take them out of the pan. Pop them in the oven just before serving.
Roasted dried fruit

Place the dried fruit on a baking sheet and bake in a hot oven for 4 to 5 minutes, paying attention to the coloring.

Once out of the oven, use the bottom of a pan to lightly crush them.

Have a vanilla ice cream to accompany the dessert (optional)