Rustic Snappy Apple Encrusted French Toast With Caramel Apple Raisin Sauce
6 tablespoons butter
6 tablespoons brown sugar, packed
½ cup pancake syrup
3 McIntosh apples, cored and cut into bite-size chunks
2/3 cup raisins
1 teaspoon cinnamon
1 14 ounce bag Stauffer’s® Apple Pie Snaps, pulverized
1 loaf rustic type bread, cut into 12 thick slices
1/3 cup milk
½ teaspoon vanilla
Place a 2-quart saucepan over medium high heat. Add the butter, brown sugar and pancake syrup. Cook, stirring often, until the sugar melts, about 3-4 minutes. Add the apples, raisins and cinnamon. Cook an additional 3-4 minutes or until slightly thickened and apples are still crisp/tender. Set aside. (But keep on very low heat to keep warm.)
Heat oven to 250 degrees F. Line a cookie sheet with parchment cooking paper. Set aside.
Pulverize Stauffer’s® Apple Pie Snaps into fine crumbs using a blender or place in a heavy duty plastic bag and crush into fine crumbs with a rolling pin. Transfer crumbs to a large flat dish with sides.
Coat a non-stick griddle with oil and place over medium high heat.
Cut loaf of bread into 12 thick slices. Set aside.
In a large bowl, combine the eggs, milk and vanilla. Whisk until slightly foamy. Transfer to a large shallow bowl.
Dip bread slices in egg mixture, coating both sides. Dredge each slice in cookie crumbs, pressing down slightly so crumbs adhere. Place dredged bread slices onto hot griddle. Cook for 3-4 minutes, turn over and cook an additional 2-3 minutes or until cooked through and golden brown. Transfer to parchment lined cookie sheet and place in oven to keep warm. Repeat steps with remaining bread slices.
Place 2 slices French Toast on plate. Garnish with confectioner’s sugar if desired. Spoon desired amount of apple raisin sauce over each serving.
NOTE: IF you have any cookie crumbs left, sprinkle over finished French Toast, if desired.