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


  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) 
Flaked almonds or maple syrup, (optional) 


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.  


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