Applesauce French Toast 92 Recipes

Steps:

• Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
• Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
• Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

Steps:

• Set a rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place apples in a saucepan; cover with water. Bring to a boil; allow to cook for 2 to 3 minutes. Drain apples and toss with white sugar and cinnamon. Set aside.
• Melt butter with brown sugar and 1 tablespoon of water in a saucepan over medium-low heat. Add walnuts and simmer for 10 minutes. Pour into the prepared baking pan and let cool, about 10 minutes.
• Cover butter mixture with a layer of bread. Spread apple mixture evenly on top.
• Beat eggs, milk, and vanilla extract together in a large mixing bowl. Dip remaining bread slices in egg mixture, then place in a layer over the apple mixture. Pour remaining egg mixture over bread, filling the pan nearly to the top.
• Bake in the preheated oven until golden and puffed and a knife inserted into the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool for 10 minutes, then turn out onto a cookie sheet. Slice and serve.

Steps:

• Stir together gingerroot, applesauce and syrup in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until very warm; set aside.
• Beat eggs and egg white, milk, vanilla and salt in small bowl with fork or wire whisk until well mixed; pour into shallow bowl.
• Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375° or heat skillet over medium heat. Dip bread into egg mixture, coating both sides. Cook about 2 minutes on each side or until golden brown. Serve with applesauce mixture.

Steps:

• Spread applesauce on four slices of toast.
• In mixing bowl add eggs, Splenda, vanilla, Amaretto, flour, baking powder and milk.
• Mix well and set aside.
• Top the applesauce toast with another slice of plain toast.
• Pour the batter in a flat dish.
• Carefully place each sandwich in the batter and turn it so each side is coated.Because the bread is lightly toasted the bread will not be soggy.
• Spray pam in a baking dish.
• Place sandwiches in the baking pan.
• Pour any batter left evenly over the sandwiches.
• Preheat oven 350*.
• Bake uncovered about 35 minutes. Last ten minutes of baking, sprinkle slivered almonds on top. You may sprinkle cinnamon if desired. The tops should be nicely browned.
• Serve plain or with karo or maple syrup.
• Recipe can doubled or tripled.
• Prepared ahead and refrigerated if desired.
• Allow an extra 10 minutes baking time if refrigerated.

Steps:

• In a large mixing bowl, combine the eggs, milk, cinnanon, sugar and applesauce; mix well.
• Soak bread one piece at a time until saturated with liquid.
• Cook on a lightly greased skillet or griddle over medium/high heat until lightly browned on both sides. Serve hot.