French Toast Cubes with Apple and Brandy Sauce

Preparation

• French Toast

  • In an 8-inch (20 cm) square dish, whisk together the eggs, milk, cream, brown sugar and cinnamon.
  • Soak the brioche cubes in the egg mixture for 15 minutes, turning the cubes often so all surfaces of the cubes absorb the egg mixture.
  • In a large non-stick skillet over medium heat, brown the well-soaked cubes in the butter on all sides, for 2 to 3 minutes per side. Keep warm.

• Apple and Brandy Sauce

  • Using an apple corer, remove the apple cores. Using a spiralizer, cut the apples into spirals (see note). Set aside.
  • In the same skillet over medium heat, melt the sugar in the water. Cook until an amber caramel forms. Add the apple spirals and cook for 1 minute, without stirring. Watch out for splattering. Deglaze with the apple brandy. Add the butter and cream. Cook for 2 minutes, stirring gently, until the caramel is syrupy.
  • When ready to serve, pour the warm caramel and apples over the cubes of French toast.