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.
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.
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.
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.
Remove and serve with the warm stewed apple dusted with a little icing sugar.
HOW TO VARY THE RECIPE
This works just as well with thinly sliced baguettes and is even more decadent when made with day-old brioche, croissants or panettone.