French toast dripping with apple cinnamon syrup – it’s simply incredible that you can get this on the table in 15 minutes! This is a fast breakfast treat that takes a mere 15 minutes from start to finish! I don’t peel the apples because the apples hold their shape better, I tell myself it’s healthier (most of the vitamins are in the skin!) and I love the splash of colour it adds to the dish – the fact that it makes it faster to make is an added bonus! The apples stew away while you cook up the french toast, and in 15 minutes you’ll have this pile of deliciousness on the table.
Fast French Toast with Cinnamon Apples
- Prep: 5 mins
- Cook: 10 mins
- Total: 15 mins
- Servings 2
- 2 small red apples , or 1 large red apple
- 1/4 cup white sugar
- 1/4 tsp cinnamon
- 1 1/2 tbsp butter
- 2 tbsp water
- 4 slices white bread , preferably slightly stale
- 2 eggs
- 1/4 cup milk
- 2 tbsp butter
- 1 pinch salt
- Put the sugar, butter and cinnamon in a small saucepan over medium high heat.
- Meanwhile, cut the apple into 1/4″ / 7mm thick wedges, leaving the skin on.
- Add the apple and water to the saucepan – it doesn’t matter if the butter/sugar hasn’t completely melted yet.
- Stir gently every now and let it simmer away until the apples have slightly softened and the syrup turns into a maple syrup consistency. Remove from heat and set aside.
- While the sauce is simmering away, whisk together the egg, milk, butter and salt into a bowl.
- Melt half the butter in a large pan over medium high heat (or all if you are cooking them in a large pan that will fit al 4 pieces of bread).
- Submerge each bread into the mixture, then remove, allowing the excess egg to drip off. Don’t soak the bread in the egg mixture, you don’t want it to be completely soaked through, just coated.
- Place in pan and cook until golden brown on each side – about 1 1/2 minutes.
- To serve, place french toast on a plate and top with the apple mixture, spooning over the syrup.
1. If you want more syrup, simply increase the quantity of sugar, butter and water in the sauce. The amount I’ve used makes enough to generously top 2 servings.
Serving: 230gCalories: 421kcal (21%)Carbohydrates: 48.8g (16%)Protein: 8.1g (16%)Fat: 22.9g (35%)Saturated Fat: 12.8g (80%)Cholesterol: 212mg (71%)Sodium: 400mg (17%)Potassium: 198mg (6%)Fiber: 2.8g (12%)Sugar: 37g (41%)Vitamin A: 750IU (15%)Vitamin C: 9.9mg (12%)Calcium: 100mg (10%)Iron: 2mg (11%)