Castello Brie with French toast and apple compote

30min Ingredients for 4 servings

Apple compote:

500 g apples, cored and cut into wedges

200 g cane sugar

50 g freshly grated ginger

2 packets of Castello Brie, sliced

French toast:

4 slices of white bread, crust-trimmed and halved

20 g butter

40 g sugar

To garnish: Fresh thyme

Castello Brie with French toast and apple compote


Remove the Cheese from the fridge, ideally one hour before serving. Mix the apples with the cane sugar in a saucepan, and heat while stirring over a medium heat.  Cook the apples for approx. 15 minutes, or until they are just stewed. Stir the grated ginger into the hot compote and leave to cool.

Fry the sliced bread in butter and place to one side. Melt the sugar in the same frying pan and cook until it caramelises, then turn the fried bread in the caramel and allow to cool. Slice the Cheese, and arrange the French toast with the apple conserve, thyme and Castello Brie.

Serve with a chilled Crémant Brut.

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