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Apple Crisp French Toast

Photo: James Carrier
Yield Makes 6 servings
Lonnie Spin knew that her experiment of French toast with peanut butter and yogurt was one ingredient shy of a culinary breakthrough. "I kept saying, 'You know what this needs - it needs apple.'" Sure enough, apples, grown by her uncle and thinly sliced, turned the dish into a family hit.


  • 1 cup low-fat or nonfat milk
  • 4 large eggs
  • 2 teaspoons firmly packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla
  • 1 Granny Smith apple (about 1/2 lb.)
  • About 1 tablespoon lemon juice
  • About 2 tablespoons butter or margarine
  • 12 slices egg or white bread (about 1 lb. total)
  • 2/3 cup maple syrup
  • 1/2 cup vanilla-flavor nonfat yogurt
  • 1/2 cup smooth peanut butter
  • 1/2 cup granola

Nutrition Information

  • calories 626
  • caloriesfromfat 36 %
  • protein 21 g
  • fat 25 g
  • satfat 7.7 g
  • carbohydrate 82 g
  • fiber 4.5 g
  • sodium 596 mg
  • cholesterol 193 mg

How to Make It

  1. In a shallow pan such as a 8- or 9-inch pie pan, whisk to blend milk, eggs, brown sugar, cinnamon, and vanilla.

  2. Rinse apple, core, and cut into 1/8-inch-thick slices. In a small bowl, mix apple slices with lemon juice.

  3. In a 10- to 12-inch nonstick frying pan over medium-high heat, melt 1 tablespoon butter. Dip 1 bread slice at a time in milk mixture, turn over, and transfer to frying pan without crowding. Cook each batch, turning to brown both sides, about 6 minutes total. As done, set in a single layer on a 14- by 17-inch baking sheet and keep warm in a 200° oven. Add remaining butter to frying pan as needed to cook successive batches.

  4. Meanwhile, in a small bowl, mix 1/3 cup maple syrup with yogurt.

  5. Also, in a 1-cup glass measure, mix remaining 1/3 cup maple syrup and peanut butter. Heat in a microwave oven at full power (100%) until warm, about 30 seconds, stirring once or twice.

  6. Place 2 slices of French toast on each plate. Drain apple slices and lay fruit equally onto toast; sprinkle with granola. Spoon maple-yogurt and peanut butter sauces equally onto portions.