French Toast with Apple Sauce

 

It's November and as Christmas is around the corner, yours truly suddenly has a craving for something with cinnamon and is sweet. It also just so happens that I have a bag of Pink Lady apples in the fridge. Hence, I made myself French Toast with Apple Sauce. I'm so sorry that my measurements below aren't exact...because I belong to the school of approximation! Or in Singlish, we call it agar-ration. As such, you might want to adjust according to your taste.

My recipe below makes 4 toasts and takes about 30 minutes to prep and cook.

Ingredients (for the toast):
3 eggs
1 tsp cinnamon
100ml milk/plant-based milk of your choice
4 tbsp sugar
4 slices of bread (I used multi-grain here but feel free to use white or even sourdough

Ingredients (for the apple sauce):
2 apples, skinned and cubed
butter
1 tsp cinnamon
5 tbsp brown sugar (I used gula melaka for a local twist)

Method: 

1. Whisk the eggs, cinnamon, sugar and milk together until all the sugar has been dissolved.
2. Heat a pan up and lightly oil it. While the pan is heating, soak your pieces of bread in the egg mixture. It helps if you transferred the egg mixture to a plate so that it's easier for the bread pieces to soak up the egg mixture on both sides.
3. When the bread has soaked up the egg mixture and the pan is hot, fry the bread pieces for about 2 minutes on each side or until the egg is thoroughly cooked. Be careful, don't burn the pieces. You may want to turn down the heat a little when frying up the bread.
4. Once your toasts are all done, you can use the same pan for the apple sauce! Melt enough butter to be able to cook the apple cubes.
5. Once the apples are slightly browned, add in the sugar, cinnamon and a bit of water to be able to further cook the apples down till it's soft but there is a syrupy sauce. This should take about 5 minutes.
6. Serve the apple sauce over the toasts and enjoy!

I used Pink Lady apples but you can use any red apples. If you're using Fuji apples, please reduce your sugar and do note that it'll cook a lot faster. On the opposite end, if you're using a tart apple such as a Granny Smith, you will need to add in more sugar and water while allowing it to cook a bit longer. For me, Pink Lady is in between tart and sweet while still retaining a strong apple flavour after cooking.

Other variations:

Feel free to add in nutmeg into the egg mixture for the toast. If you want it to have a slight Indian flavour profile, you might want to add in a pinch of ginger and cardamom as well. 

If you find that your apple sauce is at the consistency that you like but it's not sweet enough, then add in a teaspoon or two of honey. If it's not thick enough but it's too sweet, add in a pinch of salt and a teaspoon of cornstarch to thicken it. I found that my collagen powder also helps a little in thickening the sauce.

Feel free to sprinkle nuts or shredded coconut to make it even more decadent! 

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