French Toast with Stewed Apples

    25 minutes

    I love to make this breakfast/brunch on weekends when I have a bit more time. You can exchange the apples for banana or use fruit loaf instead of normal bread for a bit of variety.


    New South Wales, Australia
    3 people made this

    Serves: 2 

    • 1 Granny Smith apple, peeled, cored and sliced
    • 1/2 cup apple juice
    • 1 tablespoon cornflour
    • 1 tablespoon water
    • 1 pinch cinnamon, to taste
    • 2 eggs, whisked
    • 1 dash vanilla essence
    • 4 slices bread
    • 1 tablespoon butter

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Stewed Apples: Place the apples and apple juice in a small saucepan then bring to a gentle simmer and leave for 5 minutes with the lid on.
    2. Test apples are soft but not falling apart, when cooked remove with a slotted spoon.
    3. Combine the cornflour and water to create a slurry then combine with the remain apple juice while simmering to thicken. Set aside.
    4. French Toast: Whisk the eggs and vanilla.
    5. Dip the bread slices making sure to cover both sides and use up all the egg mixture.
    6. Gently fry in a buttered frypan until golden brown on both sides.
    7. To Serve: Place the French toast on a serving plate, lay the apples on top then tip the sauce over. Serve while still hot.

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    My apples took nearly 10 minutes to cook, (and they weren't overcooked), so plan the rest of your meal accordingly. The slurry resulted in a "cream" rather than a sauce, so I did have to add quite a bit more apple juice to thin to the right consistency. On the positive side, this is a really nice option to french toast loaded with calorie-laden syrup. The apples give this a really fresh taste. We enjoyed!  -  18 May 2013