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Sourdough Applesauce French Toast

Serves 4.


    Making applesauce is one of the most efficient ways of tackling your bounty of apples. With just three ingredients—apples, water, and lemon juice—it’s a sweet treat you can feel good about.



    Store loose apples in the crisper drawer of your refrigerator for up to 4 months.


    Beyond French toast, use applesauce in baked goods, dressings, smoothies, and (my favourite way) paired with thick Greek yogurt and granola, lending natural sweetness and moisture to all of the above.


    Instead of applesauce, use another seasonal produce purée in the batter, such as pear, squash, carrot, pumpkin, or rutabaga.


    Sourdough Applesauce French Toast


    • 4 apples, any variety, peeled, cored, and roughly chopped
    • 2 Tbsp (30 mL) water
    • 1/2 tsp (2 mL) lemon juice
    French Toast
    • 4 large organic eggs
    • 1 cup (250 mL) unsweetened applesauce (from above or store-bought)
    • 1/2 cup (125 mL) unsweetened plain almond milk or soymilk
    • 1 Tbsp (15 mL) maple syrup, plus more for serving
    • 1 tsp (5 mL) vanilla extract
    • 1/2 tsp (2 mL) ground ginger
    • 4 - 1 in (2.5 cm) thick slices sourdough bread or gluten-free bread (day old is best)  
    • 2 Tbsp (30 mL) coconut oil or unsalted butter
    • Toppings, for serving (yogurt, nuts, seasonal fruit, etc.)


    Per serving:

    • calories274
    • protein11g
    • fat13g
      • saturated fat8g
      • trans fat0g
    • carbohydrates30g
      • sugars10g
      • fibre2g
    • sodium290mg



    For applesauce, add apples and lemon juice to large pot over high heat. Cover, bring to a boil, reduce heat to medium-low, and cook for 20 to 25 minutes, until apples are softened. Transfer to food processor or blender and pureu0301e until smooth. To keep it more rustic, mash with fork. Cool and store airtight in glass jars for up to 2 weeks refrigerated, or 2 months frozen.


    For French toast, in large ceramic or glass casserole dish, beat eggs until emulsified. Beat in applesauce, milk, maple syrup, vanilla, and ginger. Add bread; soak and baste (slather batter over bread), turning once or twice for 30 minutes.


    Preheat large nonstick skillet or nonstick griddle pan to medium. Add thin layer of oil or butter. Add bread in single layer, being sure not to crowd the pan (cook in batches if necessary). Cook on first side for 3 to 4 minutes until golden brown, flip, and cook for an additional 3 to 4 minutes, until golden brown on second side. Serve immediately with maple syrup and your favourite toppings.


    Like this recipe?

    This recipe is part of the Preserving the Harvest collection.



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