1 large eating apple, diced
50g sultanas or raisins
1 teaspoon soft brown sugar
1 teaspoon mixed spice
2 large eggs
100ml whole milk
50ml double cream
1 teaspoon vanilla essence
4 thick slices of stale bread
40g walnuts, toasted
Butter and flavourless oil, for frying
Icing sugar, to serve
First, make the apple topping. In a small pan combine the apple, sultanas, brown sugar and mixed spice with a tablespoon of water, place on the lid and cook over a gentle heat for 5 minutes until the apple has softened and caramelised. If the mixture becomes too sticky, add a little more water. Remove from the heat and cover until ready to serve.
In a shallow baking dish, big enough for your bread slices, gently whisk together the eggs, milk, cream and vanilla. Lay in the bread and allow to soak for 2 minutes before turning and soaking for a further 2 minutes.
Heat the Frying Pan on low-medium heat without oil for a couple of minutes so that it gets hot. Then, once hot, add a knob of butter and small dash of oil and spread evenly across the surface of the pan. Lay a soaked piece of bread into the pan and fry for 3 minutes until golden. When the bread is ready to be flipped, it will release easily from the pan. Turn and fry for a further 3 minutes.
Place the French toast on a wire rack or lined baking tray and keep in a warmed oven whilst frying the remaining slices. Add more butter and oil to the pan if required.
To serve, top each slice with a spoonful of spiced apple. Roughly chop the toasted walnuts and scatter over. To finish, sprinkle with a little icing sugar.