Dianne's Spiced French Toast
Dianne's Spiced French Toast
"Eggs-pert" Advice
- You can make the Maple Syrup apples up to 3 days ahead. Cover and refrigerate then warm to serve.
Serving: 4-5 servings
Prep. Time: 15 minutes
Cooking Time: 10 minutes
Ingredients:
1-1/2 cups (375 mL) milk
2 tbsp (30 mL) granulated sugar
2 tsp (10 mL) vanilla
2 tbsp (30 mL) vegetable oil, divided
10 slices (3/4-inch/2 cm thick) French loaf or egg bread
Spice Mixture
1 ½ tsp (7 mL) ground cinnamon
½ tsp (2 mL) ground cardamom
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) ground ginger
1/8 tsp (0.5 mL) ground cloves
Description:
In a large bowl, beat together eggs, milk, sugar and vanilla. Beat in Spice Mixture until well combined.
Heat 1 tbsp (15 mL) of the oil in a large non-stick skillet over medium heat; brush to spread evenly. Dip bread, 2 slices at a time in the egg mixture. Place in skillet. Cook about 2 minutes then flip and cook until golden brown, about 1 minute. Remove from skillet to a large plate; cover with foil to keep warm. Serve with warm Maple Syrup Apples (recipe follows).
Maple Syrup Apples
1 tbsp (15 mL) butter or margarine
4 cups (1 L) peeled, sliced apples such as Golden Delicious or McIntosh (about 1/4-inch (1 cm) thick slices)
1/2 cup (125 mL) pure maple syrup
In a large non-stick skillet, melt butter over medium-high heat. Add apples; stir to lightly coat with butter. Reduce heat to medium-low, cover and cook for 3 minutes. Remove cover; cook for 2 minutes to evaporate liquid, stirring occasionally.
Stir in maple syrup. Increase heat to medium-high. Cook for about 2 minutes or until apples are tender, stirring occasionally. May be made ahead, covered and refrigerated up to 3 days.
Makes about 1-1/2 cups (375 mL) topping.