- 1 Apple, peeled and sliced
- 90 ml Brown sugar
- 2 tbls Butter
- 0.5 ml Vanilla essence
- 1 ml Cinnamon
- 8 Slices Sunbake Sliced White and/or Brown Bread
- 2 Eggs
- 125 ml Milk
- 2 ml Vanilla
- 1 tbls Butter or oil for frying
- 60 ml Mascarpone
Serve with cinnamon sugar and chopped pecan nuts.
In a small pot over a medium heat, cook apples, sugar and butter until sugar has dissolved and butter has melted. Add vanilla and cinnamon and reduce to simmer – cook 6 – 8 mins. Remove from heat and cool slightly.
In a wide bowl, beat the eggs, vanilla, milk and cinnamon. With the sliced bread on a board, cut a large circle out of each slice with a cookie cutter. Completely submerge one round of bread into the egg mixture at a time. Lift the bread out and allow the excess liquid to drip off. Cook rounds in a large pan over medium heat for about 2 minutes on both sides until lightly browned. Repeat with the remaining bread rounds then drain on paper towel. Make 2 stacks by layering the French toast rounds with mascarpone. Serve immediately topped with apple mixture and nuts and sprinkle with cinnamon sugar.