Prep 23 mins
Cook 22 mins
Here's another twist on french toast! This is a "lightened & healthier" version of French Toast!!!:) It is a favorite of Robert Redford from "The Breakfast Rush" Sundance, Utah, Jason Knibb. Here, substitute maple-glazed apples for buttery cognac topping and thick slices chewy peasant bread replaces challah.
- 3 large eggs
- 1 cup skim milk
- 1 teaspoon pure vanilla extract
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄2 lb rustic white bread (eight 3/4-inch-thick slices)
- 2 tablespoons unsalted butter or 2 tablespoons unsalted margarine
- 2 granny smith apples, sliced peeled, cored and 1/4 inch thick
- 3⁄4 cup pure maple syrup
- 1⁄4 teaspoon cinnamon
- 2 teaspoons vegetable oil
- In a shallow glass dish, beat the eggs with the skim milk, vanilla and nutmeg.
- Add the bread, turn to coat and let soak for 5 minutes.
- Meanwhile, in a large skillet, melt 1 tablespoon of the butter.
- Add the apples and 2 tablespoons of the maple syrup and cook over high heat, stirring frequently, until softened and lightly caramelized, about 8 minutes.
- Add the cinnamon and the remaining 1/2 cup plus 2 tablespoons of maple syrup and simmer for 1 minute; keep warm.
- Heat a large nonstick skillet over moderately high heat.
- Add 1/2 tablespoon of butter and 1 teaspoon of vegetable oil and cook half of the bread until golden brown, about 2 minutes per side.
- Repeat with the remaining butter, oil and bread.
- Halve the slices of French toast on the diagonal and stack on plates.
- Top with the apples and serve.