Brioche french toast, caramelized apples, ice cream vanilla, hazelnuts and roasted almonds |

Preparation time: 25 min

Preheat your Oven at 400 °F

• Caramelized apple wedges

  Peel the apples, cut them into quarters, remove the core and slice them in half again, then cut into small cubes. In a hot frying pan or on your plancha, place the butter and brown sugar. Add the apple brunoise and brown in the caramelized sugar. Set aside in a temperate room.

• French toast

  In a bowl, place eggs and yolks, beat lightly with a whisk. Add the dairy products, whisk the mixture again and season. Keep the mixture in the fridge. Cut thick slices of brioche about 2 cm thick and cut 8 cm diameter discs with a cookie cutter (or a small bowl) in each thick slice. Dip the brioche discs into the English mixture. In a frying pan over medium heat, add 3 knobs of butter, lightly drain your brioche pieces, then place them in the pan. Make sure they are golden brown on all sides. Keep them on a paper towel when you take them out of the pan. Pop them in the oven just before serving.

• Roasted dried fruit

  Place the dried fruit on a baking sheet and bake in a hot oven for 4 to 5 minutes, paying attention to the coloring.

  Once out of the oven, use the bottom of a pan to lightly crush them.

  Have a vanilla ice cream to accompany the dessert (optional)