Looks like I’m stuck on breakfast again.
In my defense, though, this idea has been stuck in my heads for weeks but I’ve just been too lazy to actually create it, photograph it and most importantly, eat it. But man, I am so glad that I finally did it because it was even better than I imagined; crunchy, sweet, tangy, warm, nutty…and easy, let’s not forget about that crucial detail.
I’ve seen stuffed french toast on dozens of brunch menus and I’ll admit, I’ve never ordered any. I have no clue how to really stuff french toast, although I can’t really imagine that it would be much different than this. I can also imagine that this recipe is about four times healthier than any other stuffed french toast. It’s full of fruit, healthy fats and fiber — what a great way to start your morning! Or, you know, your lunch hour.
I love the combination of apples and peanut butter, and they both certainly did not disappoint in this dish. I am already thinking of all the lovely combos that could be united in french toast form; peaches, blueberries or cherries…I think I’ve found my new food obsession. Oh, and if you get really lazy while in the process of making this or lose electricity or something, you can just skip the frying and enjoy a nice PB&A sandwich, another one of my favorites.
4 slices bread, preferably light whole-wheat
2 tbsp. peanut butter (or any nut butter)
1 small-medium apple, sliced thinly
1/2 tsp. vanilla
1/2 tsp. cinnamon
Smear 1 tablespoon of peanut butter onto two slices of bread. Top those slices with the sliced apples. In a small bowl, whisk together the egg, vanilla and cinnamon until combined. Pour the egg mixture onto a small plate or shallow bowl.
Heat a skillet or frying pan, sprayed with non-stick spray, to medium-high heat. Take one of the slices with apples and peanut butter on it and gently dip the bottom of the bread into the egg mixture; carefully shake off any excess liquid. Place egg-side down into the pan. Take a bare slice of bread and lightly dip it into the egg mixture as well; place on top of the bread in the pan to create a “sandwich” – make sure the egg-dipped side is face up.
Cook the sandwich for about 4 minutes, flipping halfway through, until both sides are golden brown. Transfer french toast to a plate and repeat with the other two slices. Cut in half and serve with maple syrup. Feel free to sprinkle with more chopped apples.