You know when your mouth says “more now!” and your stomach says “no mas!”? This will be one of those times. If you don’t feel like dipping the filled sandwiches in batter just make french toast instead and then spread the apple pie filling on top. I promise I won’t tell anyone how embarrassingly lazy you are. Slug.
diced peeled tart apples I use Rome apples but any should do
sugar separate from the 1/2 cup sugar above
Confectioners sugar optional
In a large saucepan cook apples and water over medium heat for 10 minutes or until apples are tender.
Combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg and then stir into apple mixture.
Bring to a boil, cook and stir for 2 minutes or until really thick (this helps when battering the sandwiches). Remove from heat and stir in lemon juice.
Spread six slices of bread with 1/3 cup filling, then top with remaining bread slice.
In a shallow bowl, beat the eggs, milk, vanilla and remaining sugar.
Dip sandwiches in egg mixture. I have yet to find a neat way of doing this so relax and go with whatever you have to do to get the job done.
Cook on a lightly greased hot griddle until golden brown on both sides.
Serve on plates and sprinkle with Confectioners sugar if desired.
Recipe courtesy of www.TasteOfHome.com