1. Cut 8 slices of brioche.

2. Spread them with very thick, very sweet applesauce. Stick them 2 by 2 in a sandwich.

3. Beat the eggs (mix vigorously) with the calvados. Soak the sandwiches in the calvados.

4. Brown them in the butter in a frying pan on both sides.

5. Arrange on a gratin dish. Sprinkle generously with sugar.

6. Caramelise (the sugar is heated to 155-165 degrees) under the grill.

7. Serve piping hot with a bowl of crème fraîche.