Apple Melt French Toast with Apple Tomato Soup

Apple Melt French Toast with Apple Tomato Soup

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Sandwich Ingredients

  • ½ C buttermilk or heavy cream
  • 1 tsp cinnamon
  • 2 T Pioneer® Sugar
  • 3 eggs
  • Texas Toast or a Sour dough bread (about 8 slices)
  • 4-8 bacon slices
  • 2 T butter
  • 2 Michigan Honeycrisp apples, sliced semi thick.
  • salt
  • pepper
  • Gruyere cheese or Mozzarella, thinly sliced
  • red onion, thinly sliced
  • handful of spinach leaves
  • honey mustard

Apple Soup Garnish:

  • 1 T butter, divided
  • 1 Michigan Red Delicious apple, diced
  • dash of cinnamon

Apple Soup:

  • 2-3 T olive oil
  • small onion, diced
  • 1 ½ tsp minced garlic
  • 3 Michigan Red Delicious apples, peeled, cored and chopped
  • 1 tsp each of Italian seasoning, salt and pepper
  • ½ tsp red pepper flakes
  • 6 oz. of tomato paste
  • 1 C of apple juice/cider
  • 2 C of water
  • 2 bay leaves
  • 1 can (14 oz.) diced tomatoes
  • 1 T butter
  • 2/3 C of Mozzarella cheese
  • 1 small container of sour cream (reserve some for garnish)

Sandwich Directions

  1. In a shallow dish, combine milk, cinnamon, Pioneer® Sugar, and eggs: whisk until combined. Soak bread in milk mixture. Once both sides are dredged, place on a cookie sheet until ready to prepare sandwiches.
  2. Fry bacon strips. Partially drain pan and set strips aside. Use this pan for frying sandwiches.
  3. In a separate sauté pan, melt butter. Add apple slices and sauté until tender; season Michigan apples with salt and pepper. Remove, and set aside.
  4. Begin preparing sandwiches: Heat bacon pan, with a layer of bacon fat left in pan (regular butter could be used in the place of bacon fat). Layer bread with a slice of cheese, 2 apple slices, 2 bacon strips, onions, spinach, apple slices, a swirl of honey mustard, and another cheese slice; top with second slice of bread, and fry sandwiches on both sides until golden brown.

Soup Directions:

  1. Heat one tablespoon of butter in sauté pan over medium heat. Add diced Michigan apples and cook until soft, 2-3 minutes. Set aside for final garnish.
  2. In a large sauce pan, add two tablespoons of oil. Add onions and garlic and cook on medium heat for about 3 minutes, stirring often. Add chopped Michigan apples, seasonings and tomato paste; stir to combine.
  3. Add apple juice, water, bay leaves and diced tomatoes. Simmer for 25 minutes. Remove bay leaves.
  4. Pour soup in batches into a food processor (or use an immersion blender) and puree. Once pureed, return to heat source, add one tablespoon of butter, Mozzarella cheese, sour cream (reserving enough for a dollop to garnish with) and adjust seasonings if necessary. Stir until combined. Fill bowl, add a small dollop of sour cream, sprinkle of cinnamon and prepared diced Michigan apples!
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.