French Toasts with Grand Marnier and Caramel Apple Sauce

Ok, not for every day, but a wonderful dish to serve with a group of friends on special occasions …or make today a special occasion.
It always starts with great ingredients. Select the best bread or brioche you can find.
The first step is to build the dish by creating a beautiful caramel sauce.

INGREDIENTS
Caramel Sauce
1 Large apple, peeled, cored and thinly sliced
2 Tablespoons butter
2 Tablespoons Brown or Moscovado Sugar
2 Tablespoons Grand Marnier
2 Tablespoons Milk or cream

In a small saucepan, melt the butter and saute the apple slices until slightly brown on all sides. Add the sugar and let it melt slowly by continuously mixing it.
When melted and starting to caramelized, add the Grand Marnier and flambe.
Add the cream or milk and whisk until well blended. The sauce should be quite liquid as it thickens quickly.

French Toasts
3 Slices of Brioche Bread or as above, Shokupan Bread
3 Eggs
1/2 Teaspoon Vanilla
3 Tablespoons Milk
2 Tablespoon Butter
In a large bowl, mix all the ingredients

Using a large pan, melt the butter and when it starts bubbling, dip your bread generously slices in the egg mixture on both sides.

Serve with a few slices of bacon if your doctor allows it ! The combination of sweet and salty is delightful.

2 thoughts on “French Toasts with Grand Marnier and Caramel Apple Sauce

Add yours

  1. Bonjour Rene Merci pour toutes ces bonnes recettes. Aurais tu cette recette chinoise : aubergines coupes en cubes sautées et servies très chaudes sur une plaque en fonte ? Merci d’avance J’espère que vous allez bien ? Vous êtes à Prague ? Bises à vous deux Évelyne

    Envoyé de mon iPhone

    >>

    Like

  2. Bonjour Evelyne – merci pour tes bons mots. Oui, nous sommes a Prague et malgre le confinement, nous manquons d’heures dans la journee, food blog aidant. Je regarde dans mes livres et je crois avoir vu cela; plutot Szechuan – Je te laisse savoir –
    J’espere que vous allez bien – Nous irons vous rendre visite bientot j’espere. Mon niveau d’epices commence a dangeureusement disparaitre. La canelle que nous retrouvons au Maroc est exceptionnelle ainsi que la coriandre, et le cumin et la curcurma et… XXX bises Rene B

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: