• 10min
  • 10min
  • Intermediate
  • 6 Servings
1 vote


  • 2 Pink Lady® apples
  • 3 eggs
  • 1 vanilla pod
  • 30 g unsalted butter
  • 50 g caster sugar
  • 12 small slices of ginger bread
  • 400 ml milk
  • 200 g mascarpone
  • 1 sachet of vanilla sugar
  • 2 tbsp dessert spoons of honey
  • 2 pinches of pinches ground cinnamon


  1. Peel, core and slice a Pink Lady® apple width wise.
  2. Place the butter, cinnamon and honey in a frying pan and caramelise the Pink Lady® slices for approximately 10 minutes.
  3. Crack the eggs into a large bowl, add the milk and the caster sugar and whisk. Melt a knob of butter in a second frying pan. Quickly dip the gingerbread slices in the egg mix and then cook for 2.5 minutes on each side.
  4. Chop the second Pink Lady® into thin sticks and set aside.
  5. Pour the mascarpone and vanilla sugar in a small bowl, scrape the seeds out of the vanilla pods. Mix together.
  6. Arrange the gingerbread French toast on a plate, add a slice of cooked Pink Lady®, a scoop of vanilla mascarpone and add a few sticks of raw Pink Lady®. Serve immediately.

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