French Toast With Maple Apples

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

Directions

1. In a shallow glass dish, beat the eggs with the skim milk, vanilla and nutmeg.
2. Add the bread, turn to coat and let soak for 5 minutes.
3. Meanwhile, in a large skillet, melt 1 tablespoon of the butter.
4. 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.
5. Add the cinnamon and the remaining 1/2 cup plus 2 tablespoons of maple syrup and simmer for 1 minute; keep warm.
6. Heat a large nonstick skillet over moderately high heat.
7. 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.
8. Repeat with the remaining butter, oil and bread.
9. Halve the slices of French toast on the diagonal and stack on plates.
10. Top with the apples and serve.