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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
In a shallow dish, whisk the cream and eggs with the spices. Place the slices of bread in the dish, leave to soak for approx. 10 mins. Turn the bread and leave to soak for a further 10 mins.
Bring the sugar and 2 tbsp of water to the boil in a wide pan without stirring, reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed, remove the pan from the hob. Add the remainder of the water along with the butter and lemon juice, continue to simmer until the caramel has dissolved. Add the sliced apple, cover and simmer for approx. 3 mins., allow to cool slightly.
Heat a little clarified butter in a non-stick frying pan. Reduce the heat. Fry the slices of bread in batches over a medium heat for approx. 1½ mins. on each side until golden, keep warm. Serve the French toast with the caramelized apples.
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