Serves 2
1 cup bakeapples
¼ cup sugar
Combine and simmer for about 2o minutes.
Cut about 18 thin slices French baguette
Whisk together:
1 tsp grated lemon zest
2 eggs
Salt and pepper to season
¼ tsp freshly grated nutmeg
3 tbsp milk or whipping cream
Dip the bread in the egg mixture and fry in melted butter until brown on both sides.
To serve, stack the French toasts on a plate, then top with a squeeze of lemon and a drizzle of honey. Top the whole thing with some of the warm bakeapple compote.
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