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Saturday, October 29, 2011

Apple-Filled French Toast

It snowed two nights ago.

More snow is forecast for tonight.  It's only October! 
Gus is happy to see snow, as long as I throw snowballs for him to catch.

Last week, I shipped this care package to Caitie.  Who knew the weather would change so quickly?  I'm wishing that I had included some mittens, a scarf and cocoa mix.

Today's recipe, Apple-Filled French Toast, is a perfect Sunday-morning kind of breakfast.  As in tomorrow Sunday. 

 A good breakfast to make when you wake up to snow in October.

Today's Playlist
  • "1983"........Neon Trees
  • "Breakeven"........The Script
  • "A Certain Romance".........Arctic Monkeys
  • "Starlight".........Muse
  • "No Tomorrow"......Caesars
  • "Brain Stew".........Greenday
  • "James Brown"..........Cage The Elephant
  • "You're Gonna Go Far, Kid"........The Offspring
  • "Time After Time".....Quietdrive
  • "Runaround"..........Blues Traveler

Apple-Filled French Toast
  • 1 tablespoon butter, plus more for greasing the griddle
  • 4 large apples
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoons cinnamon, divided
  • 2 tablespoons sugar
  • 1 (15/16 oz) loaf challah
  • 4 eggs
  • 2/3 cup milk
  • pinch of salt
confectioners' sugar, maple syrup

Gather your ingredients.

Preheat your oven to 350 degrees.  Line a baking pan (to keep the French toast warm in your oven) with aluminum foil.

Peel, core and cut your apples into 1/2-inch cubes.

Melt butter in a medium saucepan over medium heat.

Add apples and nutmeg.  Cook, stirring occasionally, for about 5 minutes.  Apples will just be starting to brown.

While the apples are cooking, slice your Challah into 6 slices, about 1 1/2  to 2 inches thick. 

I don't have anything against end slices, but I like to thinly slice the ends off of the loaf and discard them.  It's easier to cook the toast if the surface is flat. 
Add sugar.........
and 1 teaspoon cinnamon to the apples.
Stir to coat.

Cook for another 4 or 5 minutes, until the apples are tender (but not mushy).

While the apples finish cooking, combine eggs, milk, 1/2 teaspoon cinnamon and a pinch of salt.  Whisk together in a shallow bowl.

Cut slits about 2 inches long (and as deep as you dare) on the bottoms of the challah slices.

Fill each challah slice with about 1/4 cup of the apples.  I use a measuring cup to push those apples in.

Like this.

Heat up a griddle or a large skillet over medium heat.  Brush with butter.

Dip bread slices into egg mixture (coat both sides).  I let them soak for about 30 seconds on each side to absorb some of the milk/eggs, but not long enough to get soggy and fall apart.

Place them on the griddle.  You want to cook them until they are crisp and golden.

Flip them and cook the other side.  It takes two to three minutes per side.

After they are done, I transfer them to the baking pan that I lined with aluminum foil.  Place them in the preheated 350-degree oven to keep warm while you prepare the remaining slices.

Sift a little bit of confectioners' sugar on top.

You can serve them as is.

Or you can drizzle some maple syrup on them.

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