CINNAMON EGGY BREAD WITH QUICK STEWED APPLE
Like most families we often have some slightly stale bread knocking around, and this, along with bread and butter pudding, is a great way of using it up. Normally recipes call for the cinnamon and sugar to be sprinkled on only at the end, but I like to add them to the egg mix so that the sugar caramelises slightly as you cook it. A few stewed apples make the perfect accompaniment.
Servings
4
Servings
4
Ingredients
FOR THE STEWED APPLE
Instructions
  1. First make the stewed fruit. Begin by melting the caster sugar in a small saucepan or sauté pan, swirl it around in the pan but don’t stir it. Once melted, add the apples and butter, cook for 2 minutes before adding a couple of tablespoons of water. Bring to a simmer and cook for 5–8 minutes over a low heat, stirring now and again until the apple begins to collapse and the chunks that remain are tender. Set aside.
  2. Meanwhile, put the eggs, milk, cinnamon and sugar into a bowl and mix together. Dip the bread into the egg mixture until saturated on either side.
  3. Heat a large frying pan over a medium heat. Add a knob of butter and cook the eggy bread on either side until crisp and golden.
  4. Remove and serve with the warm stewed apple dusted with a little icing sugar.
HOW TO VARY THE RECIPE
  1. This works just as well with thinly sliced baguettes and is even more decadent when made with day-old brioche, croissants or panettone.