Sourdough Applesauce French Toast
The perfect way to use that bounty of apples.
- 4 apples, any variety, peeled, cored, and roughly chopped
- 2 Tbsp (30 mL) water
- 1/2 tsp (2 mL) lemon juice
- 4 large organic eggs
- 1 cup (250 mL) unsweetened applesauce (from above or store-bought)
- 1/2 cup (125 mL) unsweetened plain almond milk
- 1 Tbsp (15 mL) maple syrup, plus more for serving
- 1 tsp (5 mL) vanilla extract
- 1/2 tsp (2 mL) ground ginger
- 4 – 1 in (2.5 cm) thick slices sourdough bread or gluten-free bread (day old is best)
- 2 Tbsp (30 mL) coconut oil or unsalted butter
- Toppings, for serving (yogurt, nuts, seasonal fruit, etc.)
- add apples and lemon juice to large pot over high heat. Cover, bring to a boil, reduce heat to medium-low, and cook for 20 to 25 minutes, until apples are softened. Transfer to food processor or blender and purée until smooth. To keep it more rustic, mash with fork. Cool and store airtight in glass jars for up to 2 weeks refrigerated, or 2 months frozen.
For French toast:
- In large ceramic or glass casserole dish, beat eggs until emulsified. Beat in applesauce, milk, maple syrup, vanilla, and ginger.
- Add bread; soak and baste (slather batter over bread), turning once or twice for 30 minutes.
- Preheat large nonstick skillet or nonstick griddle pan to medium. Add thin layer of oil or butter. Add bread in single layer, being sure not to crowd the pan (cook in batches if necessary). Cook on first side for 3 to 4 minutes until golden brown, flip, and cook for an additional 3 to 4 minutes, until golden brown on second side.
- Serve immediately with maple syrup and your favourite toppings.