Name: Apple and raisin french toast
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 large apple (200g), peeled, cored, sliced thinly; 2 tablespoon water; 1/4 cup (35g) coarsely chopped raisins; 1/2 loaf unsliced white bread (320g); 3 eggs; 1/2 cup (125ml) low-fat milk; 1 tablespoon honey; 1/2 teaspoon finely grated orange rind; 1/2 teaspoon ground cinnamon; 20 gram butter; 2 tablespoon icing sugar

Ingredients

1 large apple (200g), peeled, cored, sliced thinly

2 tablespoon water

1/4 cup (35g) coarsely chopped raisins

1/2 loaf unsliced white bread (320g)

3 eggs

1/2 cup (125ml) low-fat milk

1 tablespoon honey

1/2 teaspoon finely grated orange rind

1/2 teaspoon ground cinnamon

20 gram butter

2 tablespoon icing sugar

Method

1.Place apple and the water in small saucepan; bring to a boil. Reduce heat; simmer, covered, about 5 minutes or until apple is just tender. Remove from heat; stir in raisins. Cool 15 minutes.

2.Meanwhile, slice bread into quarters; cut each piece three-quarters of the way through. Divide apple mixture among bread pockets.

3.Whisk eggs in medium bowl; whisk in milk, honey, rind and cinnamon.

4.Heat half the butter in large frying pan. Dip two bread pockets into egg mixture, one at a time; cook, uncovered, until browned both sides.

5.Remove from pan; cover to keep warm. Repeat with remaining butter and bread. Cut pockets into quarters; serve sprinkled with sifted icing sugar.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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