Ingredients:

  • 300g apples, peeled and diced
  • 1 tbsp maple syrup
  • 2 tsp ground cinnamon
  • 3 tbsp unsalted butter
  • 6 thick slices whole-grain bread
  • 3 large eggs
  • 1/2 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions:

  1. Melt 1 tbsp (15g) of unsalted butter in a large non-stick skillet over medium heat.
  2. Add 300g diced apples, 1 tsp (2g) ground cinnamon, and 1 tbsp (15g) maple syrup to the skillet. Stir frequently for 5–7 minutes until the apples are tender and the syrup has thickened into a glossy glaze; remove the apples from the pan and set them aside.
  3. In a medium bowl, whisk 3 large eggs, 1/2 cup (120ml) unsweetened almond milk, 1 tsp (2g) ground cinnamon, 1 tsp (5ml) vanilla extract, and 1/4 tsp (1.5g) salt until smooth; pour the mixture into a shallow dish.
  4. Wipe the skillet clean and melt the remaining 2 tbsp (30g) of unsalted butter over medium-low heat.
  5. Dip each slice of whole-grain bread into the custard for 10–20 seconds per side to ensure saturation without the bread falling apart.
  6. Place the slices in the pan and cook for 3–4 minutes per side until they reach a rich brown finish and the interior egg custard reaches a safe internal temperature of 160°F (71°C).
  7. Plate the toasted bread immediately and spoon the warm, caramelized apples over the top.