Sunday, September 13, 2009

Stuffed Apple French Toast

This is a delicious breakfast! It's easy enough to make on a school day and what better way to lure sleepy heads to the kitchen than the smell of apples and cinnamon baking! Leftover, it makes a good snack!

Preheat oven to 375. Butter desired baking dish, I used a 7" x 11". Peel and section 3 Eating Apples and Cut into 1/4" Cubes. The type isn't that important but I would not use Granny Smith since there isn't a lot of sugar and the baking time is too short.  Cube day old bread or 5 Slices of Wheat Bread (or about 2 Cups) and add to a large bowl.

In a medium bowl, using a wire whip, beat 5 Eggs with 1/4 Cup Milk1 1/2 tsp Cinnamon, a pinch of Nutmeg and 2 Tbl Brown Sugar and 1 tsp Vanilla. Pour over bread mixture and toss to coat. If it seems like too little liquid, add another egg beaten with a splash of milk. The bread should be just covered.  Dust with Cinnamon and Sanding Sugar (or Sugar if you don't have it.)

Bake in hot oven for 30-35 minutes until golden brown. Brush with glaze made of 1 Tbl Melted Butter with 1 Tbl Maple Syrup.  Let rest for 5-10 minutes and cut into generous squares.

Caution, the apples will retain heat. You can also serve with pure Fancy Grade Vermont Maple Syrup. You can buy this calling Kim at Therriens Sugarhouse in Brattleboro, VT, 802.257.4013. A quart is $12 and a pint is $7.

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