The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves
4
3
large eggs

1 cup skim milk

1 tsp. pure vanilla extract

1/2 tsp. nutmeg, freshly grated

8 slices of white bread, 3/4-inch-thick

2 Tbs. unsalted butter

2 Granny Smith apples, peeled, halved, cored, and sliced 1/4-inch thick

3/4 cup pure maple syrup

1/4 tsp. cinnamon

2 tsp. vegetable oil

In a shallow glass
dish, beat eggs with skim milk, vanilla, and nutmeg. Add the bread, turn
to coat and let soak for 5 minutes.

Meanwhile, in a large
skillet, melt 1 tablespoon of butter. Add apples and 2 tablespoons of
maple syrup. Cook over high heat, stirring frequently, until softened
and lightly caramelized, about 8 minutes. Add the cinnamon and remaining
1/2 cup plus 2 tablespoons maple syrup and simmer for 1 minute; keep warm.

Heat a large nonstick
skillet over moderately high heat. Add 1/2 tablespoon butter and 1 teaspoon
vegetable oil and cook half of the bread until golden brown, about 2 minutes
per side. Repeat with remaining butter, oil, and bread. Halve the slices
of French toast on the diagonal and stack on plates. Top with apples and
serve.

-Food & Wine,
January 2003