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Apple-Maple French Toast

Source of Recipe

From "Mad Hungry: Cravings" by Lucinda Quinn


Recipe Introduction

"Along with pancakes, French toast is one of the few sugary-sweet breakfasts I brought my children up eating. This version is best when there's a slight nip in the air and apples are at their sweetest. I like to eat mine with a salty runny-yolk fried egg on the side, naturally."

List of Ingredients

â—¦ 6 large eggs
â—¦ 1 cup whole milk
â—¦ ½ teaspoon pure vanilla extract
â—¦ Ground cinnamon
â—¦ 6 slices bread
â—¦ About 3 tablespoons unsalted butter
â—¦ 3 apples, peeled, cored, and sliced into â…“-inch slices
â—¦ 2 tablespoons water
â—¦ ½ cup maple syrup


Recipe

Whisk together the eggs, milk, vanilla, and a dash of cinnamon in a 9-by-13-inch baking dish. Add the slices of bread in a single layer and turn (occasionally) until all the egg is absorbed.

Meanwhile, heat a large skillet over medium heat. Melt 2 tablespoons of the butter, add the apples, turning to coat with butter, and cook over medium-high heat until they start to caramelize. Add the water and cook until it has evaporated and until the apples are tender, about 4 more minutes. Add the maple syrup and another dash of cinnamon and simmer for 1 minute to combine. Remove from the heat but keep warm while you make the toast.

Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. (If your skillet isn't large enough, cook in batches.) Add the soaked bread and cook, turning once, until golden brown on both sides, about 4 minutes, adding more butter to the skillet if needed. Arrange the French toast on a serving plate and top with the apple-maple mixture and, if you'd like, more butter.

Serves 4 to 6