Michigan French Toast Sandwich from Ramsay Around The World
Ingredients
- 3 eggs
- ¼ cup granulated sugar, divided
- About ¼ cup heavy cream, divided
- 2 small red apples, cores removed and chopped into large pieces
- Unsalted butter
- 1 tablespoon apple cognac
- 3 thick slices white sandwich bread
- Olive oil
- Thimbleberry jam
- 1 ½ tablespoons crème fraîche
Cooking instructions
- Start by placing two large nonstick skillets over medium-high heat.
- Crack the eggs into a bowl and whisk, then continue whisking while adding about 1 ½ tablespoons sugar, followed by heavy cream. Set aside.
- Add remaining sugar to one skillet and let sit for a moment so it begins to caramelize. Add the apples to the pan along with about a tablespoon of butter, tossing to coat.
- Drizzle the apple cognac over the apples, followed by another tablespoon or so of heavy cream.
- Bring the mixture to a low boil.
- Quickly dip each slice of bread into the egg mixture to coat, but don’t let it soak.
- Add a tablespoon of olive oil to the other skillet along with about a tablespoon of butter. Once melted, add the coated slices to the hot pan and let brown. Add a few teaspoons of butter around the edges of the pan. Carefully flip each bread slice (only flip once!) to lightly brown the other side, then remove from heat.
- Once the apples have absorbed the cream and are jammy and almost candied, remove from heat.
- To serve, spread a couple of tablespoons of thimbleberry jam onto one slice of bread on a plate, then top with a few tablespoons of the caramel apples.
- Place another slice of bread on top of the apples and repeat. Place the third slice of bread on top, then top with a dollop with crème fraîche, followed by a small bit of thimbleberry jam. Scatter any remaining apples around the plate and serve.