Ingredients (serves 4):
• For the French Toast:
 o 8 slices of barmbrack
 o 3 large eggs
 o 200ml milk
 o 25g caster sugar
 o 50g unsalted butter
 o 1 tbsp oil
• For the apple topping:
 o 50g unsalted butter
 o 2 large apples, quartered, cored and each quarter cut into three slices
 o 50g Demerara sugar
 o 50g sultanas
 o ½ tsp cinnamon

Method:
• Whisk the eggs milk and sugar together in a large bowl
• Heat the oil and butter in a large frying pan, over a moderate heat
• Dip the sliced barmbrack into the egg mixture and place in the pan, probably four at one time, and fry until golden, then flip to cook on the other side
• Place on a warm serving dish and keep warm in the oven
• Melt the butter in a frying pan until it foams and drop in the apple slices
• Fry until golden and then add the Demerara sugar and cinnamon
• The sugar will dissolve and form a caramel with the butter to coat the apple slices
• Add the sultanas and warm through
• Remove the French toast from the oven and top with the apple mixture
• Dust with icing sugar and serve