Monday, March 14, 2011

Cinnamon Apple Stuffed French Toast

It never ceases to amaze me how often as a mom I am interrupted. Often it is something small, like an interruption from one of the boys while I am talking on the phone. But sometimes it is a bigger deal, like last week when R decided to catch strep for the first time and instead of my week going as planned, I was reduced to a weary mom who resorted to lots of fly-by-the-seat-of-my-tired-pants meals.

In other words, there will be no "Monday Meals" list of recipes for the week since I completely abandoned last week's meal plans in lieu of surviving the week with my sanity intact. So with the meals already shared that I'll be making *this* week, how 'bout a new recipe instead of my traditional meal plan post?

Ok? Great.

This recipe is a Sweet Pea creation I whipped up a couple weekends ago. I love stuffed French Toast, but I wanted to see if I could make little individual stuffed French Toasts that were healthful. We loved the result.

For this recipe, it is crucial to get firm, preferably "oldish" (yes, that is a technical term) bread. If you use light and fluffy bread, it will sort of just disintegrate when you try and soak it in the egg and milk wash.

Cinnamon Apple Stuffed French Toasts

3-4 medium Gala apples, peeled and diced
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon brown sugar
8 slices firm bread, crusts removed
3 eggs, beaten
1/2 cup skim milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger (optional)
dash of salt
cooking spray or vegetable oil

Peel and seed the apples:

Mix the apples, lemon juice, cinnamon and brown sugar in a microwave safe dish. Add 1/4 cup water and cook for 2 minutes. Stir. Cook an additional minute, or until the apples are very tender. Set aside.

In a shallow dish, combine the eggs, milk, vanilla extract, cinnamon, ginger and salt (if using).

Preheat a skillet to medium heat and coat with a bit of cooking spray or oil.

Take one piece of bread, place two tablespoons of the cooked apples, and cover with a second piece of bread. With a fork, crimp the edges of the bread together slightly.

Gently place the bread into the egg wash, and carefully flip, then place in the pan. Cook 3-4 minutes, flip, repeat.

Repeat with additional bread.

Serve with additional apples on top of each stuffed French Toast.

Serves 4.

Have a sweet week,


Amy said...

Yummy! I wonder if I could get my 3 year old to eat this!

I hope your family is on the mend!

Aunt Susan said...

This sounds very yummy.
I love all your creative and delicious recipes!
Thanks for sharing your wonderful ideas!
Love to all. I can hardly wait to have fun with you again this summer at Chautauqua! Aunt Susan