I think this is my first breakfast dish on here. Which when I think about, doesn’t make any sense since I’m that person that loves to eat breakfast foods at any time of the day. No strict time restrictions in my head. A full English breakfast for lunch? Oh yes, please. Dosa for dinner? Hell yeah!

My mum has a recipe for stewed plums with cinnamon that I absolutely adore. Her version doesn’t have maple syrup, just caramelized sugar and the plums tossed in it. I decided to do mine with apples since, um, I didn’t have any plums on hand.

We usually end up eating (read binge-ing) out on the weekends, so all the week’s supply of groceries are exhausted by then, and all that’s left are some scraggly bits of odds and ends that get tossed into the juicer come Monday morning. So when I announced to my husband on Friday night that I’d be making something ‘different’ for breakfast the next day, I honestly didn’t have a plan in mind. Remember I told you that I’m the lady with a never-ending supply of eggs? (I realize how that sounds). Yeah, so I wasn’t too worried.

Apples and cinnamon are a match made in heaven. The French toast, golden on the outside with a slight squidge in the centre makes it so worth waking up to. And it’s easy on the maker too, with no more than 15 minutes for all the elements combined. The ultimate breakfast of champions. We did follow through on the rest of our weekend theme though, and lounged in our pyjamas all day watching mindless TV. No frills, and just perfect!


For the French toast:

4 slices of bread (I used whole-wheat)

2 eggs

¼ cup milk (I used semi-skimmed)

A small knob of butter

2 tbsp granulated sugar

⅛ tsp salt

1 tsp ground cinnamon

1 tsp icing sugar (optional)

For the stewed apples:

2 eating apples, cored and cut into 1” cubes

2 tbsp granulated sugar

¼ tsp ground cinnamon

A small knob of butter

¼ cup maple syrup


For the stewed apples:

Melt the butter in a pan and tip in the sugar and 2 teaspoons of water. Once the sugar starts to caramelize slightly, add in the maple syrup and cinnamon.

Toss the apples into the pan immediately and coat in the syrup. Cover the pan and cook on a low-flame for about 5 minutes. Once the apples are tender (you still want them to retain their shape and have a bite to them) , remove lid and continue cooking until the syrup thickens slightly.

For the cinnamon French toast:

Beat the eggs with the milk, and whisk in the cinnamon, salt, and sugar. You want the egg mixture to be light and frothy. Dunk the bread slices into it one by one, patting it down with your fingers for the bread to absorb the egg.

Melt a small piece of butter in a shallow pan and add in your egg-y bread. Cook until browned well on each side.

To serve, top the French toast with a generous amount of warm stewed apples, syrup and all, and dust with icing sugar (optional).

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