French Toast with Cinnamon Stewed Apples
Ingredients
- 2 eggs
- 250ml milk
- ½ tsp vanilla bean paste
- 1 tbsp caster sugar
- Pinch of salt
- ½ tsp ground cinnamon
- ½ tsp ground cinnamon
- 2 damper buns, halved (or substitute with plain, soft white rolls)
- 1 tbsp butter
- 1 tbsp grapeseed oil
- 40g butter
- 2 green apples, peeled, cored and cut into 0.5cm thick wedges
- 1 tsp cornflour whisked with 60ml water
- 1 tbsp brown sugar
- ½ tsp cinnamon
- Carman’s Baked Apple & Cinnamon Crunchy Clusters , to serve
Method
- Preparation time: 15 mins
- Cooking time: 5 minutes
- Serves: 2
For cinnamon-stewed apples:
- Heat butter in a large, heavy-based saucepan over medium heat.
- Add apples and cook, stirring constantly, until the apples are almost soft.
- Add the cornflour water, sugar and cinnamon, bring to the boil and stir for a further 2 mins until thickened.
For french toast:
- Whisk together eggs, milk, vanilla bean paste, sugar, salt and cinnamon.
- Soak each bun half in the mixture for 20 seconds, pressing down gently to ensure each side is soaked.
- Heat butter and oil on a large frypan over medium heat until foamy. Then, add the soaked rolls, frying for 2-3 mins each side until golden.
- To serve, top with stewed apples and a generous scattering of Baked Apple & Cinnamon Crunchy Clusters.
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