Stuffed Cinnamon Toast
|Peeled and grated apple||1⁄2 Cup (8 tbs)|
|Grated pineapple||2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Grand marnier||2 Teaspoon|
|Powdered cinnamon||1 Teaspoon|
|Chopped cashewnuts||1 Teaspoon|
|Seedless raisins||1 Teaspoon|
|Bread slices||8 Large|
|Milk||1⁄2 Cup (8 tbs)|
|Vanilla essence||1 Teaspoon|
Simmer apple and pineapple with-just enough water to cover, and when tender add the liqueur and 1/2 tsp cinnamon and simmer further until dry.
Mix in the cashewnuts and raisins.
Cut off the 4 sides of each slice of bread and cut in 2 vertically through the centre.
Apply the apple mixture to the bread slices and sandwich them together.
Beat eggs, milk and vanilla essence together.
Soak sandwiches in it for 5 minutes, turning them over once so that they are soaked on both sides.
Heat a griddle or a frying pan and shallow fry the sandwiches in oil.