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Le Chaudron recipe
Pain perdu léger pomme cannelle
Light French toast with cinnamon apples
⏱ 15 minServes 2Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
4 slicesday-old whole-wheat bread
2eggs
200 ml (¾ cup)skim milk
1 tspcinnamon
1 tspvanilla extract
1apple
1 tspcoconut oil
1 tbsphoney
- 4 slices day-old whole-wheat bread
- 2 eggs
- 200 ml (¾ cup) skim milk
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 apple
- 1 tsp coconut oil
- 1 tbsp honey
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- In a shallow dish, whisk the 2 eggs with the milk, cinnamon and vanilla for 30 seconds.
- Peel and core the apple and cut into 5 mm (¼ in) slices.
- Dip each slice of bread quickly, 5 seconds per side, so it doesn't get soggy.
- Heat the coconut oil in a nonstick skillet over medium heat.
- Cook the bread for 2 minutes per side until golden and crisp. Keep warm.
- In the same pan, sauté the apple slices with ½ teaspoon cinnamon for 4 minutes, stirring.
- The apples should be tender and lightly caramelized; add a splash of water if needed.
- Plate the French toast, top with the warm apples, drizzle with honey and serve right away.
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