Gordon Ramsay’s eggy bread recipe with stewed apples is perfect for using up leftovers

is back at it, revealing his quick and easy for using up those leftover lumps of bread that will set you back just pennies.

The Michelin-starred chef’s cinnamon eggy bread was shared with his millions of fans, and combines the classic British breakfast with some warming stewed apples to give you the perfect start to any day while cutting down on your food waste.

The dish is a personal favourite of the multi-millionaire chef with him recounting: “I’ve never forgotten, I think I was about six years of age when my mum brought this huge tray of eggy bread to the table. It was like, ‘Wow, Mum, we’ve died and gone to heaven’.”

His calls for only a few ingredients but Gordon states it works even better with slightly stale bread, he suggests around four or five days old.

Using fresh bread means the bread itself will take on and absorb much more of the wet egg mixture, making it soggier and harder to crisp up.

Although he admits eggy bread is delicious on its own, in a textbook Chef Ramsey twist, he serves it with freshly stewed apples.

Using three or four apples, he roughly chops them into large cubes – importantly leaving the skin on with the expert chef explaining, “So, the secret here is leaving the skins on. There’s a lot of flavour in the skins, and also, it stops the apple from breaking down too quickly – you have these nice chunks rather than a puree.”

To sweeten the apples, Gordon makes a quick caramel sauce. To make the caramel, he adds two or three tablespoons of white sugar to a hot pan.

Then, leave the sugar to melt into a dark sauce, being careful not to stir the mixture, only gently shaking it to even out the cooking.

The Hell’s Kitchen star adds, “It’s quite incredible how cheap it is to make this, and yet it’s so filling. If you haven’t got apples this will work with pretty much any fruit you have in.”

After adding the apples to the sweet sugar much, he gives it a quick stir before adding a healthy knob of butter to give it a “toffee apple” flavour.

Once all the apples are coated in the butterscotch sauce, add a couple of tablespoons of water and let the fruit stew.

To make the egg mixture, he combines three eggs, four tablespoons of milk and two tablespoons of sugar, giving them a good whisk to combine; finally, he adds a good teaspoon of ground cinnamon to give it the winter-warming flavour.

Giving the bread a quick dip in the mixture, but making sure not to drown it, he adds it into a hot pan with a light drizzle of oil and melted butter.

Once browned, give it a flip, and the chef adds, “90 seconds on each side, that butter gives that nice golden brown colour. Beautiful! It’s quite remarkable, a couple of eggs, a splash of milk, leftover apples and all of a sudden you’ve got this stunning breakfast.”

Once brown, you’re ready to plate everything up, and after a little sprinkle of icing sugar, you’re ready to tuck in.