Fresh start with French Toast

   December 27, 2011 3:40 pm

 

Apple butter is not to be confused with butter and apples, thought they're both lovely, of course.

I love apple butter. I make huge batches of it every fall, jarring it up to give away — and for myself to mix with cottage cheese year round.
For those who’ve never had it, it’s basically apple sauce cooked down until it’s thick and dark brown. I like mine heavily spiced with cinnamon, nutmeg,, ginger and cloves.
I don’t much like it on toast like other people, though. Not sure why. Seems a waste of toast and apple butter to me. This recipe though, from Martha Stewart’s Everyday Food magazine, strikes my fancy, not the least because it’s good for breakfast, one of my favorite meals of the day, along with lunch, dinner and snacks.
It might make a nice New Year’s Day brunch, dinner, or snacks. I’ll probably use more apple butter, though …
APPLE BUTTER FRENCH TOAST SANDWICHES
1 cup low-fat milk
2 large eggs, plus 2 large egg whites, lightly beaten
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice
8 slices whole-wheat sandwich bread
Nonstick cooking spray
1/4 cup apple butter
2 teaspoons confectioners’ sugar

1. Preheat oven to 250 degrees. In a large shallow dish, whisk together milk, eggs and egg whites, granulated sugar, vanilla and pumpkin pie spice.
2. Place 4 bread slices in milk mixture and let soak 1 minute per side. Coat a large, nonstick skillet with cooking spray and heat over medium. Add soaked bread to skillet and cook until golden brown, about 8 minutes, flipping once. Transfer to a wire rack set in a rimmed baking sheet and place in oven. Wipe out skillet and repeat with remaining bread.
3. Spread each of 4 slices with 1 tablespoon apple butter. Top with remaining slices and dust with confectioners’ sugar. Serve immediately.
— Everyday Food

 

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