Method

• Simply heat the butter in a good size fry pan until bubbling, add the apple, drizzle in the honey and add the lemon zest and juice
• Carefully toss the apples through the honey and lemon mix
• You are wanting the apples to soften a little but keep a little crunch at the same time
• The honey mixture should be syrupy so you can drizzle it over the French toast when ready
• Take off the heat and keep warm
• French toast - The older the bread the better
• It is a great way to use it up
• You can remove the crusts if you want or as I do I simply leave them on
• Cut all the bread you are using in half on the diagonal
• Whisk up the eggs, milk and cinnamon and pinch of salt
• Heat a good size fry pan up to a moderate heat, add enough oil to cover the base of the pan, add a knob of butter and heat gently
• It needs to be a temperature where the bread will crispin up and colour to a golden brown
• Not black! If the oil is too cold it will go soggy and soak up the oil, if too hot it will colour too fast without cooking it through
• Dip the bread into the egg mixture, making sure it is completely covered
• Be careful as it can break if left in it for too long
• Place into hot oil and continue until you have enough in the pan
• Once golden brown, carefully turn over and finish cooking on the other side
• Remove and drain on kitchen paper
• To plate up simply place hot French toast attractively on plate, spoon over some warm apples, a good spoonful of Greek yoghurt and drizzle over some of the apple juices
• Dust with some icing sugar (optional)