My friend Marcel got a promotion at work so I invited him over for brunch on the holiday Monday. He’s a little more health conscious then me, but still loves anything sweet and cinnamon-y. I searched through a ridiculous number of cool, books and decided about creating a hybrid recipe using the ingredients from this Cooking Light recipe but baking the toast in the oven instead. Bad news – I forgot to spray the cookie sheet. Good news – it was still darn good! The real star was the apple sauce. Although it’s springtime, the apple and cinnamon combined with the real maple syrup screamed autumn. I am going to make this a go to recipe come September/October, but its great any time of the year.
To bake, preheat the oven to 350F degrees and bake for about 7-8 minutes until the egg mixture has set.
I forgot to take a pic of course, so please enjoy this photo from Cooking Light – probably my favourite cooking publication 🙂
Maple French Toast
3/4 cup 2% reduced-fat milk
1/4 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 large eggs, lightly beaten
12 (1-ounce) slices day-old white bread (such as Pepperidge Farm sandwich bread)
1 tablespoon powdered sugar
Cinnamon-Maple Applesauce (recipe below)
1. Combine first 5 ingredients in a shallow dish.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Working with 4 bread slices at a time, place bread slices into milk mixture, quickly turning to coat both sides. Remove bread slices from milk mixture. Add bread slices to pan; cook 2 minutes on each side or until lightly browned. Remove toast from pan. Repeat procedure with cooking spray, remaining 8 bread slices, and remaining milk mixture. Sprinkle powdered sugar evenly over toast.
I used prepared applesauce instead of making it from apples, about 2 cups, and simmered for 20 minutes
1 cup maple syrup
1/2 cup water
8 cups chopped peeled apple (about 8 medium apples)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1. Combine syrup and 1/2 cup water in a Dutch oven; bring to a boil. Add apple, cinnamon, and nutmeg; cover and cook over medium-low heat 25 minutes or until tender. Mash apples with a potato masher. Cook, uncovered, 20 minutes or until most of liquid evaporates. Serve warm or chilled.