Apples / Baking / Breakfast / Eggs / Honey / Sweet / Walnuts / Wholegrains / Yoghurt

Wholewheat French toast with Poached Cinnamon Apples

My go-to French toast recipe. It calls for plenty of cinnamon, a dash of nutmeg, agave syrup, and four gorgeous eggs from happy chickens. Golden, sog-free and topped with chunks of golden delicious apples and toasted nuts, my Wholewheat French toast with Poached Cinnamon Apples is as comforting as a well-worn pair of slippers.

For the toast:

A day-old wholewheat sourdough loaf, cut into 8 thick slices

4 eggs

½ cup milk

1 tsp vanilla extract

2 tbsp agave syrup – honey or brown sugar can be substituted

Pinch of salt

1 tbsp butter – organic, un-salted if possible

1 tsp cinnamon

¼ tsp nutmeg, grated

Walnuts, lightly toasted for serving

Sunflower seeds, lightly toasted for serving

For the apples:

2 apples, sliced – I left the skin on for colour, but feel free to remove if you prefer

2 tbsp agave syrup – honey or brown sugar can be substituted

¼ tsp cinnamon

Juice of ½ lemon

3 tbsp water

Put the apples in a saucepan with the water and agave (or honey, brown sugar). Bring to the boil and reduce heat to simmer for a few minutes, or until they begin to soften and break down.

In a mixing bowl, beat together the eggs with the milk, vanilla, agave (or honey or brown sugar), cinnamon, nutmeg, and the pinch of salt. When well mixed, pour into a shallow baking dish. Pop the thickly cut slices of bread into the eggy mixture, making sure that they are fully dunked. Allow the bread to sit in the mix for at least 15 minutes, so it can reach maximum egginess.

Take a heavy based griddle or frying pan and melt butter. Pop in the piece of egg-soaked bread and cook for about 4 minutes on each side, until the bread is golden on the outside and soft on the inside. Serve immediately on warmed plates, with the poached apples and any residual apple syrup. Dollop with some fresh plain yoghurt, or to really spice it up, combine the yoghurt with a good dash of cinnamon and sprinkle with some toasted walnuts and sunflower seeds.

Serves 4

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