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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a pan- melt 1/4 stick of butter and stir in 1/2 cup brown sugar. It'll make a paste. Once made into paste, add 2 Tbsp apple juice or water a tiny bit of apple juice or water (a couple of tablespoons). | 2. While step one is heating, cut two apples. You can cut them as small as you want- but cut smaller watch that they don't get too soft. Add to pan and let cool on low- add cinnamon (I use a lot) to taste and nutmeg (tiny pinch). Chop and add pecans (I just used a small handful). | 3. While your apples and pecans cook on low, make your French toast batter. (Mine is eggs, vanilla, sugar, cinnamon, and milk to make it runnier- but I really don't have a recipe for this part. You can use any recipe). Dip your bread on both sides and cook. After all are done- if you have batter left you can tedious and reheat, it makes them crispier. | 4. Lightly butter if desired then add some of the Apple topping. If the syrup is too sweet use a slotted spoon to drain from Apple syrup and just put a little maple syrup on with the apples instead. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/8	cup		171.0	7.857	5.343	14.4
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
water	2	tablespoons		0.0	0.0	0.0	0.0
apple	2		chopped	130.0	34.525	0.65	0.425
cinnamon	1 1/2	1/2		-	-	-	-
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
pecan	1		chopped	-	-	-	-
egg	2			143.0	0.72	12.56	9.51
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
sugar	1/8	cup		100.7475	25.1995	0.0	0.0
cinnamon	1	tablespoon		-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
loaf bread	1/2			201.7338	0.0	44.8801	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.