Did you make any apple butter at all this Fall? I did. I made a lot of it. I came across this recipe in the December issue of Martha Stewart’s magazine and thought it was a brilliant idea to put some apple butter in between two slices of bread and make some french toast out of it. It was even a healthy recipe too, and the nutrition info was posted on it. That’s always a bonus for me, because that’s one less step I have to figure out.
I was pretty proud of myself for not using any butter or oil to cook this recipe. See, recipes can taste good even with out butter. Usually, I’m all for the butter but have recently come to realize that I need to start watching what I eat again.
Ingredients from Martha Stewart
259 calories, 5 g of fat, 14 g protein, 38 g carbs, 4 g fiber
Points Plus: 6
1 cup low-fat milk
2 large eggs 2 large egg whites, slighlty beaten
1 tablespoon of granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
8 slices of whole wheat bread
non stick cooking spray
1/4 cup of apple butter
2 teaspoons confectioners sugar
1. Preheat oven to 250. In a large shallow dish, whisk together milk, eggs and egg white, granulated sugar, vanilla, and pumpkin pie spice.
2. Place 4 bread slices in milk mixture and let soak 1 minute per side. Coat a large non-stick skillet with cooking spray and heat over medium. Add soaked bread to skillet and cook until golden brown about 8 minutes, flipping once. Transfer to a wire rack set in a rimmed baking sheet and place in oven. Wipe out skillet. Repeat with remaining bread.
3. Spread each of 4 slices with 1 tablespoon apple butter. Top with remaining slices and dust with confectioner’s sugar. Serve immediatly. Serves 4.