APPLE CRISP FRENCH TOAST:
1 cup 1% or skim milk
4 large eggs, beaten
2 tsp. firmly-packed brown sugar
¼ tsp. ground cinnamon
¼ tsp. vanillas extract
½ lb. or 2 Granny Smith apples
1 tbsp. lemon juice
melted butter
12 slices egg bread or white bread
2/3 cup maple syrup
½ cup vanilla-flavoured non-fat yogurt
½ cup peanut butter, optional if no allergy
½ cup granola
Whisk eggs, milk, cinnamon, vanillas extract and brown
sugar together, blending well; then pour mixture into a large pie pan.
Rinse apples, core and cut into 1/8-inch thick slices.
Add in lemon juice, tossing to coat apple slices with it.
In a large non-stick skillet over medium-high heat,
melt 1 tbsp. butter. Dip 1 bread slice at a time in egg and milk mixture, turning
over to coat the other side. Transfer bread slices to skillet without crowding.
Cook bread in batches, adding in additional butter if needed, turning to brown
both sides, about 6 minutes.
As each batch of bread is done, set them in single
layer on a 14-by 17-inch baking sheet and keep warm in a 200 degrees F
oven.
Meanwhile, mix 1/3 cup of maple syrup with yogurt in
one microwavable bowl; while in another bowl, mix 1/3 cup maple syrup with
peanut butter, if using. Heat the 2 types of syrup mixtures in a microwave at
full power for about 30 seconds to warm up, stirring once or twice.
Place 2 slices of French toast on each serving plate.
Drain apple slices and arrange on top of toasts, dividing apples equally among
servings. Sprinkle with granola and spoon choice of sauce on each serving to
serve.
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