French Toasted Pandesal with Stewed Apples

Frenched Toasted Pandesal with Stewed Apples

Stewed Apples

Desert for Breakfast!  This is my French Toasted Pandesal I made by dunking a bunch of days old homemade pandesal in custard, frying it in butter, then topping it off with stewed apples.  

PRO TIP:  Use days old bread for fluffy but not soggy French toast.  


For Stewed Apples:
6 gala apples (any apples will do)
1/2 cups sugar
1/4 cups butter
2 tablespoons water (optional)

4 whole eggs
1/4 cups milk
1 tablespoon sugar
1/2 teaspoon cinnamon

6, 3 days old pandesal, cut in half lengthwise.  

  1. Wash and cut the apples into 4, remove core, cut each quarters into 2 and roughly slice into smaller pieces.  Do not slice thinly and leave the skin on.  
  2. Heat up pan into medium heat.  Once pan is hot sprinkle 1/4 cups of sugar on it.
  3. Once sugar begins to melt stir in apples.  Keep stirring until all the sugar is dissolved.  
  4. Stir in butter.  Once butter is melted stir in the remaining 1/4 sugar.  
  5. Let the apples stew in it's own liquid.  Add more water if mixture seems dry.  Apples are ready when the apples is soft and all liquid is reduce down to a thick syrup.  Set aside.
  6. For the custard: Whip together milk, eggs, sugar and cinnamon. 
  7. Soak both sides of the pandesal into the custard. 
  8. Melt butter into the heated pan.
  9. Fry up both side of the prepared bread until golden brown.
  10. Arrange French toast open face up and top off with stewed apples.  Enjoy!!


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