APPLE-PEANUT BUTTER FRENCH TOAST

Ingredients

  • 1 apple, peeled and divided: ½ diced and ½ thinly sliced
  • ⅔ cup maple syrup
  • Kosher salt
  • 1 cup 1% milk, (see tip below)
  • 3 large eggs, beaten
  • 1 Tbsp apple cider
  • ½ tsp cinnamon, plus more for sprinkling
  • ½ tsp vanilla
  • ¼ tsp ground ginger
  • 8 slices whole wheat bread
  • 8 Tbsp peanut butter, divided
  • Honey, for drizzling (optional)
  • 1 Tbsp butter

Directions

  1. Make apple syrup: Combine diced apple, maple syrup, and a pinch of salt in a saucepan over medium-high heat. Bring to a simmer; lower heat so syrup bubbles gently and cook 10 minutes. Re­move from heat. (Make it ahead: Refrigerate syrup and serve it warm or chilled the next day.)
  2. Meanwhile, beat milk with eggs, apple cider, cinnamon, vanilla, ground ginger, and a big pinch of salt in a measuring cup. Pour into a shallow bowl or pie plate.
  3. Spread 4 slices bread with 2 Tbsp peanut butter each. Top each with thinly sliced apple; ­drizzle apple with honey (if desired) and sprinkle with cinnamon. Sandwich with remaining 4 slices bread and press together.
  4. Melt butter in a large skillet over medium heat. Working 2 sandwiches at a time, soak sandwiches in milk mixture on each side, letting excess drip off. Cook in skillet about 6 minutes for each side, until browned and warmed through. Cut into halves, if desired. Serve with apple syrup.

Screen shot 2014-04-27 at 1.19.29 PM

Kitchen Counter

Serves 4-6. Per serving: 390 cal, 49g carbs, 15g protein, 17g fat, 100mg chol, 400mg sodium, 4g fiber = 11 Weight Watchers Pointplus Value (3 points per serving)

Recipe from Dash Magazine

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