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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I created this recipe one autumn when we had an abundant apple crop. We enjoy these sandwiches for breakfast and dessert all year long. Gloria Jarrett, Loveland, Ohio Ingredients:
2 cups diced peeled tart apples |
1 cup water |
1/2 cup plus 1 tablespoon sugar, divided |
5 teaspoons cornstarch |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
2 teaspoons lemon juice |
12 slices day-old bread |
3 eggs |
2/3 cup milk |
2 teaspoons vanilla extract |
confectioners' sugar, optional |
Directions:
1. In a large saucepan, cook apples and water over medium heat for 10 minutes or until apples are tender. Combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice.
2. Spread six slices of bread with 1/3 cup filling; top with remaining bread. In a shallow bowl, beat the eggs, milk, vanilla and remaining sugar.
3. Dip sandwiches in egg mixture. Cook on a lightly greased hot griddle until golden brown on both sides. Sprinkle with confectioners' sugar if desired. Yield: 6 servings.
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