French Toast with Apples and Raisins

French ToastBaby steps.  That’s the name of the game with this baking stuff, and that’s what’s so appealing about French Toast.  It’s basically a couple slices of bread that accidentally ran into an omelet.  Omelets I can handle and, apparently, French Toast is no different.

Is it baking?  No.  But it’s not cereal either.  And it’s delicious.

To top it off, I cooked down an Ida Red apple with some raisins, cinnamon, and brown sugar.  It’s a vestige from the weekend’s ill-fated pancakes, and it worked just as well with French Toast.  Both elements were easy, healthy, and just real good.  A definite repeat.

See the recipe and money shot after the jump:

French Toast

Lookin' real tasty.

French Toast

  • 2 slices of whole wheat bread
  • 2 egg whites
  • a good splash of milk
  • cinnamon

Combine the whites, milk and cinnamon and soak the bread in it.  Get a pan nice and hot and cook the bread as you would an omelet.

Apple Raisin Chutney

  • 1 apple, diced
  • raisins
  • cinnamon (other pumpkin spices would be good too – ginger, clove, nutmeg, allspice)
  • my dried orange peel stuff
  • teaspoon brown sugar
  • water (a lot, incrementally)

Put all the elements in a small pot over medium heat – use just enough water to have everything sitting in it.  Cook everything for a while until the apple starts to get mushy.  Continually add more water as it evaporates.  Towards the end, mash everything up a little with a fork.  Done.

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