French Toast with Hazelnut and Apple Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 804 cal. | (38 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 109 g | (73 %) | ||
| Sugar added | 52 g | (208 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 33 μg | (73 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 594 mg | (15 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 83 g |
Ingredients
- For the applesauce
- 4 Apple
- 100 milliliters white wine (or apple juice)
- 50 grams sugar
- 1 packet Vanilla sugar
- 1 small Cinnamon stick
- For the French toast
- 2 eggs (medium)
- 200 milliliters milk
- 4 slices white bread
- 4 Tbsps clarified butter
- Lemon balm (for garnish)
Preparation steps
For the brittle, coarsely chop hazelnuts and toast in a dry skillet until light brown. Pour hazelnuts onto a plate. Caramelize sugar in a pan until golden yellow, add hazelnuts and mix. Pour brittle on a lightly oiled piece of aluminum foil and leave to cool.
For the applesauce. peel apples, cut into quarters, remove core and cut into pieces. Mix white wine, sugar, vanilla sugar and cinnamon in a saucepan, add apples and cook until soft. Remove half of apples with a slotted spoon. Remove cinnamon. Puree apples in the saucepan with an immersion blender, add apple pieces, mix and let cool slightly.
For the French toast, mix eggs and milk in a bowl. Dip bread slices in egg mixture. Heat butter in a large nonstick skillet and fry bread slices on both sides until golden brown.
Break brittle into pieces. Serve French toast on a plate sprinkled with applesauce and brittle. Serve with lemon wedges.
