I used to fix a huge breakfast every Sunday followed by the rest of day cooking and baking. Recently, I got away from fixing such a huge breakfast, favoring baking cakes and cookies and preparing more complex meals for dinner.
Now that summer is coming, I have decided to bring back the Sunday Breakfast starting today! Below is the recipe for the breakfast I made this morning courtsey of Southern Living, which is my favorite magazine for good creative recipes. I took this recipe from their cookbook and changed some of the measurements.
Apple and Spice French Toast:
Six Granny Smith apples
2 cups of sugar, separated
Five eggs
1 cup of milk
2tsp of vanilla
2tsp of nutmeg
2tsp of cinnamon
1 loaf of Italian bread
Butter
Cut the bread into slices and leave to stale out on a cooling rack, or you can use fresh italian bread if you want to skip this step. *
Mix the eggs, milk, 1 cup of the sugar and vanilla. Set aside.
Cut the apples into slices or chunks squeeze some lemon over them to keep them from browning.
Mix the remainder of the sugar, nutmeg and cinnamon. Set aside
Put the stale bread into a 13x9 inch pan. Pour half of the milk mixture of the bread. Top with the apples. Pour the rest of the egg mixture over the apples and top with sugar mixture and dot with butter.
Put in the refrigerator overnight.
Turn oven to 350f and while the oven is preheating, bring the french toast to room temperature. Bake at 350f for one hour. Top with powdered sugar or syrup. This french toast goes great with Chai Tea and brown sugar bacon.
* You can use french or brioche bread as well.
Brown sugar bacon: 1/4 cup of brown sugar and very thick sliced bacon. Line a cookie sheet with parchment paper and turn oven to 425f. While oven is preheating, place bacon on parchment paper and sprinkle with brown sugar. Bake for 10-15 minutes until brown and crunchy looking. Enjoy!!!!
