Sunday Breakfast

This recipe is from the latest Country Living. It wasn’t that much harder than making regular french toast and worth any extra steps. It was delicious!

Apple French Toast

2 Tbsp unsalted butter, plus more for griddle

4 large, crisp-sweet apples, such as Jonamac or Empire, cored and cut into 1/2-inch cubes ( I used Gala)

3/4 tsp nutmeg

1/4 cup sugar

1 loaf challah bread or similar type cut into 1 1/2 inch thick slices

3 large eggs

1/2 cup milk

1/4 tsp cinnamon

1/8 tsp salt

confectioners sugar, for sprinkling

In a large skillet over med heat, melt butter. Add apples and 1/4 tsp nutmeg and cook until apples begin to brown, about 5 minutes. Add 2 tbsps water and sugar (I also added a bit of cinnamon) to coat apples. Cook until fruit is tender, then set aside.

Heat a griddle or skillet over med heat. Also preheat oven to 350. Fit a baking pan with wire rack, set aside.

Make a two inch slit into each bread slice to create a pocket. Stuff about 3 tbsps apple mixture into each bread pocket; press to close.

In a large shallow bowl whisk together eggs, milk, cinnamon, salt and remaining 1/2 tsp nutmeg.

Brush griddle with butter. Dip bread slices into egg mixture; cook until golden, about 2 minutes per side. Transfer to prepared baking pan; bake batch until heated through, 12-15 minutes. Sprinkle with confectioners sugar.

I also added some chopped walnuts and probably will use more cinnamon next time. Also I think I will prepare the apples the night before.

Hope you had a nice weekend!

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Thank you Jeananne for the sweet compliment!