Home : Chef Paul's Recipes

Apples & Cinnamon on Bread Patricia

Makes 4 servings

This recipe is very easy, and it doesn't take long to make. The apple syrup drizzled over the fresh apples is really wonderful. As one of our testers said, "It tastes fattening, but amazingly it isn't!"

Find this recipe and more in Chef Paul Prudhomme's Fork In The Road.

4 slices french bread, cut diagonally 1-inch thick by 6 inches long (see Note)
4 (1-gram) packets artificial sweetener
⅛ teaspoon ground cinnamon
4 ounces egg substitute
¼ cup apple juice
1½ tablespoons nonfat dry milk
1½ tablespoons White Grape Syrup (see Note)
¼ teaspoon ground cinnamon
1 small red apple, cored, quartered and cut into ¼-inch slices
vegetable-oil cooking spray
8 teaspoons Apple Syrup
how to prepare

Preheat the oven to 350°.

Combine the sprinkling mixture ingredients.

Combine the egg mixture ingredients thoroughly in a baking pan and soak each piece of bread until it is moist all the way through.  The 4 slices of bread should absorb all the egg mixture.  Lightly spray a baking sheet with vegetable-oil spray and place the soaked bread on the sheet.  Arrange the apple slices evenly across each piece of bread, and top each serving with 2 teaspoons of Apple Syrup .  Bake until the apples are done, 20 to 25 minutes.  Sprinkle with the cinnamon/sweetener mixture. 

Note: Recipe for White Grape Syrup

Note:  For best results, use day-old bread-the bread won't absorb the egg mixture very well if it's not dry.  If you don't have day-old bread, dry out the bread in a 200° oven.  Just be careful not to brown the bread-it should be dry, not toasted.

Copyright© 1993 by Paul Prudhomme

« Back