French Toast with Maple Apples
- TOTAL TIME: 40 MIN
- SERVINGS: 4
For this lightened version of French toast, which is one of owner Robert Redford's favorites, maple-glazed apples are substituted for buttery cognac topping and thick slices of chewy peasant bread replace challah.
- 3 large eggs
- 1 cup skim milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon freshly grated nutmeg
- Eight 3/4-inch-thick slices of white bread ( 1/2 pound)
- 2 tablespoons unsalted butter
- 2 Granny Smith apples (1 pound)peeled, cored and sliced 1/4 inch thick
- 3/4 cup pure maple syrup
- 1/4 teaspoon cinnamon
- 2 teaspoons vegetable oil
- In a shallow glass dish, beat the eggs with the skim milk, vanilla and nutmeg. Add the bread, turn to coat and let soak for 5 minutes.
- Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the apples and 2 tablespoons of the maple syrup and cook over high heat, stirring frequently, until softened and lightly caramelized, about 8 minutes. Add the cinnamon and the remaining 1/2 cup plus 2 tablespoons of maple syrup and simmer for 1 minute; keep warm.
- Heat a large nonstick skillet over moderately high heat. Add 1/2 tablespoon of butter and 1 teaspoon of vegetable oil and cook half of the bread until golden brown, about 2 minutes per side. Repeat with the remaining butter, oil and bread. Halve the slices of French toast on the diagonal and stack on plates. Top with the apples and serve.
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