French Toasted Pandesal with Stewed Apples
Frenched Toasted Pandesal with 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.
- 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.
- Heat up pan into medium heat. Once pan is hot sprinkle 1/4 cups of sugar on it.
- Once sugar begins to melt stir in apples. Keep stirring until all the sugar is dissolved.
- Stir in butter. Once butter is melted stir in the remaining 1/4 sugar.
- 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.
- For the custard: Whip together milk, eggs, sugar and cinnamon.
- Soak both sides of the pandesal into the custard.
- Melt butter into the heated pan.
- Fry up both side of the prepared bread until golden brown.
- Arrange French toast open face up and top off with stewed apples. Enjoy!!