Pan-fried French toast with baked apple and Speck Alto Adige PGI

Course: main course
Style: modern
Level of difficulty: easy
Preparation time: 30 min.
Created by: Klara & Ida

     

Print  
  Pan-fried French toast with baked apple and Speck Alto Adige PGI



For the toast
4 – 6 slices dry second-day bread 
1 egg (M) 
150 ml milk or plant-based alternative
2 tbsps. butter or margarine
 
For the filling
2 apples
1 - 2 tbsps. butter or margarine
50g raisins
1 - 2 tsps. powdered cinnamon  
4 - 6 tsps. apricot jam 
Finely sliced Speck Alto Adige PGI (quantity to preference) 
 
Extra
Flaked almonds or maple syrup, (optional) 
 

Preparation

Wash, core and quarter the apples, and slice finely. Melt the butter in a frying pan and add the sliced apples and raisins. Sprinkle with cinnamon and combine. Cook for three minutes with the lid off to soften the sliced apples and raisins and brown the apples slightly, stirring constantly. When cooked, place to one side.

To make the French toast, whisk the eggs and milk together in a bowl. Heat the butter in a frying pan. Dunk the bread in the egg and milk for 15 seconds until it is fully coated and slightly soggy. Place the soaked bread in the frying pan and fry on both sides until golden brown (roughly 3 minutes per side).

To serve, spread one slice of toast with apricot jam, top with Speck Alto Adige PGI, the sliced apple mixture, and a second piece of French toast. Slice into two triangles and serve with the remaining apple slices and a little extra ham and apricot jam on the side. For a final touch of fabulousness, garnish with flaked almonds and drizzle a little maple syrup over the toast.

N.B.: Dry, stale bread works best for French toast. If you don’t have any, toast some fresh bread beforehand so that it doesn’t fall apart when dunked.  

 

Ready to try something new?

See more Speck recipes ...

Bruschetta with ricotta, Speck Alto Adige PGI and fig jam

Bruschetta with ricotta, Speck and fig jam

Crispy finger food: this fresh take on bruschetta will be a hit at any party.

Rösti with Speck Alto Adige PGI

Rösti with speck

South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...

Rocket, Granny Smith apple and Speck Alto Adige PGI

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.

Polenta with Speck Alto Adige

Polenta with speck

Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!

Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile.  Enfourner à chaleur tournante à 200 °C pendant 40 minutes.   Pendant ce temps, cuire le quinoa selon les indications sur l’emballage.  Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes.  Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles.   Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.

Crêpes with Speck Alto Adige PGI sauce

Crêpes with speck sauce

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...

Ravioli with prawns and Speck Alto Adige PGI

Ravioli with prawns and speck

Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!

Asparagus with Speck Alto Adige

Asparagus with speck

A recipe for asparagus lovers and all those who aspire to be! Learn more here.

Spelt and rye focaccia with onion and Speck Alto Adige PGI

Spelt and rye focaccia with rosemary, thyme, fleur de sel, onion and Speck

A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.