Because going out to weekend brunch is becoming more and more of a challenge as it gets colder, have this recipe handy for cold days when you want a restaurant-worthy meal. For a variation, use bananas and pears, or a mix of both.
Courtesy of Karon Liu.
Melt two pats of butter in a pan over medium heat. Fry the apples until they become soft and begin to brown and slightly crisp up. Remove from heat and set aside.
Dredge the bread slices in the egg. Place one slice on the hot pan then place the cooked apple slices on top of the bread. Place other bread slice on top, sandwiching the apples.
Continue cooking until the bread begins to turn a golden brown. Flip and cook until both sides are done.
Slice the toast diagonally. Drizzle with maple syrup and dust with powdered sugar on top.