Ingredients
Scale
French Toast Fingers
- 3 thick slices of good quality bread (we used organic wholemeal sour dough)
- 3 eggs
- 1 1/2 tbsp cream (or milk if you have to)
- 1/8 tsp ground cinnamon
Bacon Baked Apples
- 3–4 rashers of (free-range) bacon, rind removed
- 2 peeled and cored granny smith or fuji apples
- 2 bamboo skewers
Gingerbread Sauce
- 1/4 cup agave nectar or golden syrup
- 2 tbsp brown sugar
- juice and zest of half a lemon
- 1/2 tsp ground fresh ginger (if you have it)
- 1/2 tsp ground dried ginger (1 tsp if you don’t have fresh)
- 3 tbsp chamomile tea or water
- 2 tbsp cream
Instructions
- Preheat the oven to 392F (200C)
- Cut your bacon in half (into strips), wrap these around the apples, secure the bacon ends with bamboo skewers, then shorten them with a pair of secateurs.
- Place the apples on a baking dish and put in the oven to bake for 20-25 mins, until the apples are cooked through and the bacon is starting to look a golden cooked colour on the edges
- While the apples are cooking, whisk the eggs, cream and cinnamon together in a wide based, high sided dish (like a baking dish)
- Cut the crusts of your bread slices, then cut into thick fingers (see the picture for a guide of size). Set aside until just before cooking.
- Put the agave nectar, sugar, tea, lemon zest and juice and ginger into a pot on the stove, bring to the boil, then lower to a simmer. Simmer, stirring occasionally to avoid burning, for 5-10 minutes until thickened.
- Stir through the cream, simmer lightly, remove from the heat and set aside.
- About 10 minutes before the apples are done, allow the fingers to soak on each side for about a minute.
- Cook, turning until each side is golden brown, in a non-stick frying over a medium heat.
- Serve immediately.
Notes
these baked apples would also be a lovely side to eggs on toast or with pancakes and maple syrup
- Prep Time: 15 mins
- Cook Time: 25 mins