I got inspired to write this recipe by something similar I ordered off the menu at a café in the Big Apple.
2 pieces of Bread
80g Light Brown Soft
Sugar or Castor Sugar
3-4 tsp of Cinnamon
- You can use any spices you want instead of cinnamon.
- I prefer to use light brown sugar because this gives it a more caramelized flavor.
- You can use this recipe as a base for French Toast, and serve with whatever fruit you have.
- When slicing the apples, the thinner you slice them the quicker they will cook.
- I prefer to use a seeded brown loaf, but whatever bread you have in your draw will work perfectly.
- Beat the eggs in a bowl until equally mixed. Then cover both sides of each piece of bread with egg.
- Heat a medium sized frying pan on a medium-low heat with a bit of butter to grease it. Then lay both pieces of eggy-bread in the pan and cook for about 4 minutes or until dark golden. Flip the bread and cook for about 3 minutes or until dark golden.
- Meanwhile mix the sugar and cinnamon. Once cooked, remove the bread from the frying pan and sprinkle the cinnamon sugar on both sides of the cooked bread. Then cover with a bowl or plate to keep warm while you prepare the cinnamon apples.
- Return the used pan back on a medium-low heat. Thinly slice your apple and toss into the pan with the left over cinnamon sugar. Sauté the apples for about 4 minutes until caramelized and golden.
- Once cooked, place the toast on a plate and top with the cinnamon apples. Then serve with a drizzle of honey!