French toast with apple topping and homemade caramel sauce
Prep Time
Price Per Serving
Cooking Mode
30 mL (2 tbsp.) tbsp. butter
75 mL (⅓ cup) cup brown sugar
125 mL (½ cup) cup corn syrup
75 mL (⅓ cup) cup evaporated milk
30 mL (2 tbsp.) tbsp. water
2 mL (½ tsp.) tsp vanilla extract
4 apples, peeled and thinly sliced
60 mL (¼ cup) cup brown sugar, total
5 mL (1 tsp.) tsp cinnamon
30 mL (2 tbsp.) tbsp. butter, total
2 eggs
250 mL (1cup) cup milk
4 slices Sensations by Compliments Raisins and Cinnamon bread
125 mL (½ cup) cup fat-free plain yogurt
30 mL (2 tbsp.) tbsp. butter
75 mL (⅓ cup) cup brown sugar
125 mL (½ cup) cup corn syrup
75 mL (⅓ cup) cup evaporated milk
30 mL (2 tbsp.) tbsp. water
2 mL (½ tsp.) tsp vanilla extract
4 apples, peeled and thinly sliced
60 mL (¼ cup) cup brown sugar, total
5 mL (1 tsp.) tsp cinnamon
30 mL (2 tbsp.) tbsp. butter, total
2 eggs
250 mL (1cup) cup milk
4 slices Sensations by Compliments Raisins and Cinnamon bread
125 mL (½ cup) cup fat-free plain yogurt
Directions
1Melt the butter and brown sugar in a saucepan. Add the corn syrup and
2simmer 5 to 10 minutes without boiling. Remove from heat and slowly
3stir in the evaporated milk and water. Add the vanilla. Set aside in a bowl.
4Mix together the apple slices, 30 mL (2 tbsp.) brown sugar, and cinnamon in a bowl. Heat 15 mL (1 tbsp.) butter in a non-stick skillet over mediumhigh heat, add apple mixture and cook, stirring regularly, for 10 minutes. Set aside in a bowl.
5In another bowl, whisk together eggs, milk, and remaining brown sugar. Dip bread slices into egg mixture on both sides, ensuring slices are entirely coated.
6In the same skillet, heat remaining butter over medium heat and lay two slices in pan. Cook 2 to 3 minutes per side, or until bread is golden. Repeat process with the remaining two slices of bread.
7To serve, place one slice of French toast onto each plate and garnish with some apple mixture, a drizzle of homemade caramel sauce, and a bit of plain yogurt.
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Personal Note
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