A serious Sunday morning brunch! I grew up with raisin bread considered a real treat in my family. Eaten simply as bread or toasted (but always with lashings of butter!), it is a fond food memory for me. Raisin loaf, with a bit of ‘French Toast’ treatment, works wonderfully well with delicious bacon from Harrington’s Smallgoods and caramelised apples from Pernel Fruitworld.
Makes 6 portions
Step 1. Honey Cinnamon Butter
1t ground cinnamon
2t ground ginger
250 gms unsalted butter (softened)
Place the butter, honey, cinnamon and ginger into a medium sized bowl and beat until butter is combined and smooth. Refrigerate until required.
Step 2: Caramelised apples
3 cored, peeled & halved Pernel apples
1 cup caster sugar
Cut the apple halves into thin evenly sliced pieces.
Place the sugar in a large skillet or similar. Cook sugar on high heat until bubbling caramel. Immediately add the sliced apples to the caramel and reduce to a medium heat. Continue to cook until soft through (2 or 3 minutes). Remove from heat and place the apples along with the caramel in a bowl. Refrigerate until required.
Step 3: Cooking & Serving
Harrington’s dry loin bacon (6 slices)
300ml Anchor cream
5 x Benniks free range eggs
12 slices of raisin loaf
Honey Cinnamon Butter
Preheat your oven to 100 degrees.
In a skillet or saute pan cook the bacon over medium high heat until golden and slightly crisp. Place on plate with absorbent paper and keep warm in the oven.
In a medium sized bowl add the cream and eggs. Beat to combine.
Place a skillet or nonslip pan on medium heat. Add a little butter. Once melted dip a piece of raisin loaf in the egg and cream mix then place in the pan. Cook until golden on each side. Place in the oven to keep warm as you continue cooking the rest of the slices until all completed.
Serve the apple at room temperature or gently heat through in a pan or in the microwave.
To serve, place a couple of pieces of the French toast in the centre of each plate, add a portion of bacon, some apple, then top with a dollop of the honey cinnamon butter to melt over all. Finish with a drizzle of the runny honey. Yum!