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Dianne's Spiced French Toast

Dianne's Spiced French Toast with Maple Syrup Apples

Dianne’s Spiced French Toast with Maple Syrup Apples (Makes 4 or 5 servings) 6 eggs 1-1/2 cups (375 mL) milk 2 tbsp (30 mL) granulated sugar 2 tsp (10 mL) vanilla Spice Mix (see recipe below) 1 tbsp (15 mL) vegetable oil 10 slices (3/4 inch/2 cm thick) French loaf or egg bread In a large bowl, whisk together eggs, milk, sugar and vanilla. Whisk in Spice Mix until well combined. Heat some of the oil in a large non-stick skillet over medium heat; brush to spread evenly. Dip bread, a few slices at a time, in egg mixture. Place in the skillet. Cook about 2 minutes until browned, then flip and cook until golden brown, about 1 minute. Remove from skillet to a large plate; cover with foil to keep warm. Cook remaining slices, adding oil to skillet as necessary to prevent sticking. Serve with warm Maple Syrup Apples, if desired. Makes 4 or 5 servings. Maple Syrup Apples In a large non-stick skillet, melt 1 tbsp (15 mL) butter over medium heat; add 4 cups (1 L) sliced, peeled apples. Reduce to medium-low, cover and cook for 3 minutes. Stir in 1/2 cup (125 mL) maple syrup. Cook, stirring occasionally, until apples are tender, about 2 minutes. Spice Mix (To make this mixture in bulk so you have it on hand whenever you want to make Spiced French Toast, use the measurements in red.) 1-1/2 tsp (7 mL) ground cinnamon (10 tsp/50 mL) 1/2 tsp (2 mL) ground cardamom (1 tbsp/15 mL) 1/4 tsp (1 mL) ground nutmeg (1-1/2 tsp/7 mL) 1/4 tsp (1 mL) ground ginger (1-1/2 tsp/7 mL) 1/8 tsp (0.5 mL) ground cloves (3/4 tsp/4 mL)