French Toast with Caramalised Apples

40g butter

3 red apples, cored, cut into thick wedges

75g (1/3 cup) demerara sugar

60ml (1/4 cup) orange juice

4 eggs

125ml (1/2 cup) pouring

2 tbs demerara sugar

4 tsp butter

6 thick slices bread

Make the apples: To make caramelised apple, melt 40g butter in a large non-stick frying pan over medium-high heat until foaming. Add apples. Cook, turning, for 5 minutes or until golden. Add sugar and cook, stirring, for 2 minutes or until dissolved. Stir in orange juice. Bring to the boil. Cook, stirring, for 1 minute or until the mixture thickens.

Whip the batter: Use a fork to lightly whisk eggs in a bowl. Add pouring cream and demerara sugar. Whisk to combine.

Cook the French toast: Melt 2 tsp butter in a clean large non-stick frying pan over medium-high heat until foaming. Dip 3 thick slices bread, 1 at a time, in egg mixture and add to the pan. Cook for 1 minute each side or until golden and crisp. Transfer to a plate. Repeat with another 2 tsp butter, another 3 thick slices bread and remaining egg mixture. Halve diagonally. Top with apple mixture. Dust with icing sugar to serve.

Notes

With a twist: Pan-fry banana pieces with melted butter and sugar for 1-2 minutes. Top the French toast with the banana and drizzle over maple syrup.