An Inspired Cook

Recently Joe and I spent a long weekend in Detroit.  We used to live in a suburb outside of Detroit in the early 90’s but haven’t been back in many years and it felt as if we were going back down memory lane.  We had bought tickets months in advance to see the Red Wings play at Joe Louis Arena and were so excited to be in the old building again with all the history and banners and excitement.  With hockey being late in the evening we decided to have a big breakfast and a late lunch so we could avoid the greasy vendor food.  I have to say we had some of the most fabulous breakfasts ever.  We had Eggs Benedict at “Recipes“, more precisely a BLT Benedict and a Lox Benedict which was so satisfying we went back the next day and had it again, oh yes we did!  And on our last day we met with some family at the “Breakfast Club” where Joe and I had French Toast.  Neither of us could decide so we shared a Triple Berry French Toast and an Oven Baked French Toast which is about 4 inches tall, I kid you not!  Ever since our fun filled weekend we’ve been making more late breakfasts on the weekend.  Our latest experiment was this Apple Cinnamon French Toast.  It tasted every bit as good as it looks!

For the cooked apples you’ll need some peeled and sliced apples, butter, brown sugar, cinnamon and vanilla.

Peel and core 3 apples.  I tried to estimate on how many servings, thought this would make about 2 servings and actually had enough for 3.

Slice the apples just thick enough to hold their shape.  You don’t want mushy apples.

Melt 4 tablespoons of butter in a pan over medium high heat.

Add the apples to the pan and stir to coat the apples.

Add 1/2 teaspoon of cinnamon and scrape the inside of 1 inch of vanilla bean.  You could substitute a teaspoon of vanilla extract for the vanilla bean.

Sprinkle 1/3 cup of sugar over the apples and stir.

Turn the heat down to medium and let the apples simmer for about 5 – 6 minutes longer.  You want them to be softened but not mushy.

Now for the french toast.  My favorite french toast is made with brioche bread but you can use french bread, Texas toast or any day old bread.  I made this loaf a couple days early so it would be perfect for my french toast.  Stale bread is actually best for french toast.  You’ll also need some eggs, milk and a vanilla bean or vanilla extract.

Crack 4 eggs into a bowl large enough to hold your bread slices.

Add a cup of milk and whisk.

Scrape 1 inch of a vanilla bean or add 1 teaspoon of vanilla extract to the mix.

Preheat a non-stick pan over medium high heat.  Melt a tablespoon of butter, or more if needed, just enough to coat the surface of the pan.  If slicing your own bread, slice it thick.  I like 3/4 to 1 inch thick slices for french toast.  Soak the bread in the egg and milk bath on both sides then place in the pan.  Let cook for about 2 minutes or until lightly browned on the bottom.

Flip toast to cook the other side an additional 2 minutes.  Wipe the pan clean with a paper towel, add another pat of butter and repeat the process with remaining slices of toast.

Top french toast with cooked apples, sprinkle with additional cinnamon, powdered sugar and maple syrup.





Apple Cinnamon French Toast 

3 Apples, (I used Gala and Fuji)
4 tablespoons Butter
1/3 cup Brown Sugar
1/2 teaspoon Cinnamon
1 inch Vanilla Bean, scraped (may substitute 1 teaspoon vanilla extract)
8 slices Brioche Bread, sliced thick ** Stale bread is better for French Toast than fresh bread
4 Eggs
1 cup Milk
1 inch Vanilla Bean, scraped (may substitute 1 teaspoon vanilla extract)
Butter, to melt in skillet
Cinnamon, Powdered Sugar or Maple Syrup, optional

Peel, core and slice apples.  Melt butter in a medium skillet over medium high heat.  Add apple slices and stir to coat.  Sprinkle cinnamon over apples.  Stir in the scraped vanilla bean and brown sugar to the apples.  Turn down the heat and let apples simmer 5 – 6 minutes.

Heat a large non-stick skillet over medium high heat.  Heat a tablespoon of butter to coat the bottom of the pan.  Whisk the eggs, milk and vanilla bean together in a medium bowl.  Soak the bread slices in the milk bath on both sides.  Cook over medium high heat approximately 2 minutes or until bread is lightly browned on the bottom.  Flip to cook the other side an additional 2 minutes.  Wipe the pan clean with a paper towel, add another tablespoon of butter and repeat process with remaining slices of bread.

Top french toast with cooked apples.  Sprinkle with cinnamon, powdered sugar or add maple syrup if desired.

Makes 2 – 3 servings.