Healthy Recipes: Apple Cider French Toast

When French Toast Meets Apples

By Dana Jacobi
for the American Institute for Cancer Research

Pairing French toast with apples was inspired by a recipe I picked up at my local green market. The manager’s tables at New York City farmers’ markets are always stacked with free recipes featuring foods in season. This one called for using apple cider when soaking French toast. Turns out this is a delicious way to reduce the fat from milk and eggs while adding flavor that makes French toast even more special.

While reaching into the refrigerator for maple syrup to pour over the warm, apple-infused French toast, I noticed a jar of apple butter standing next to it. Since the price of maple syrup makes it liquid gold, I tried spreading on some of the considerably less expensive apple butter and found its tangy-sweet taste and velvet-cream texture fabulous on the warm, soft bread. Comparing information on the Nutrition Facts panels for the two toppings, I also saw that, slathered on generously, apple butter adds about one-fourth the calories and one-third the amount of sugar compared to maple syrup.

There are three things to remember when making this French toast. First, pick a multi-grain loaf rather than straight whole wheat. Also, squeeze the bread, selecting one that yields nicely – its slices will soak up the liquid better than firm whole-grain bread. Finally, do not over-soak, as multi-grain breads fall apart more easily than white once they take up the liquid.

French toast makes any morning special and even more so with this seasonal addition.

Apple Cider French Toast

Lay out bread in one layer on wire racks for 1 to 4 hours, or overnight, to dry out, turning slices once or twice.

In large, shallow baking dish, beat eggs and whites with fork until frothy and well combined. Add cider, milk, cinnamon, nutmeg, salt and vanilla and beat to combine.

Coat large skillet with cooking spray and set over medium-high heat. While it heats, soak as many of the bread slices as will fit in baking dish in cider and egg mixture for 1 minute. Turn and soak for 30 seconds longer. Do not let it soak longer or it will fall apart.

Melt 1 teaspoon butter and coat pan. Add soaked bread and cook until slices are well browned on bottom, 2 minutes. Turn and brown second side, 1 1/2 minutes. Divide bread slices between two plates, immediately spread each slice with 1 1/2 tablespoons of the apple butter, and serve. Or, hold the cooked French toast in a warm (175 degree F.) oven, tented loosely with foil, while making the remaining slices. Add apple butter just before serving.
Melt remaining butter in the pan. Repeat as above to make the remaining French toast. Serve accompanied by warm maple syrup, if desired.

Makes 4 servings.

Per serving (includes apple butter): 330 calories, 9 g total fat (3 g saturated fat),
46 g carbohydrate, 18 g protein, 9 g dietary fiber, 480 mg sodium.

Something Different is written by Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.

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The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. It has contributed more than $91 million for innovative research conducted at universities, hospitals and research centers across the country. AICR has published two landmark reports that interpret the accumulated research in the field, and is committed to a process of continuous review. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its website, www.aicr.org. AICR is a member of the World Cancer Research Fund International.

By AICR.org