A while back I wrote about Peanut Butter Banana French Toast. A fellow food blogger tried his approach to various forms of French Toast and I had suggested to him an apple peanut butter approach. Afterwards, I thought, “why don’t I make this myself”. (one of the duh factors in my life)
I got to thinking how when I need a protein boost, I’ll spoon out peanut butter on a plate and dip apples in it. So it makes sense to try a concoction of French Toast.
I decided to use Braeburn Apples due to their softer texture than that of say…a Granny Smith. Braeburn are great baking apples. There was just enough tartness not to be overwhelming and when sliced very thinly, the apples are able to absorb heat faster.
For one French Toast
Two eggs, whisked
pinch of nutmeg
pinch of cinnamon
juice from one-quarter size Orange
Whisk ingredients together.
Peel skin from half an apple and thinly slice.
Make a sandwich of peanut butter and apple slices. Spread peanut butter on each slice of bread to adhere to the apples.
Dip sandwich into egg mixture coating both sides.
Place in a hot skillet and cook for one minute on each side.