It may be 2013 but I’ve still got plenty of things I made in 2012 to post about, such as this amazing french toast I made with leftover challah last month. This does however give me a clean slate to start using a new posting format so I avoid writing up the recipe twice with few actual differences in the text. Not that anyone may necessarily notice, but from now on I’ll post most of the pictures from the recipe towards the top, and then follow with the written up complete ingredient list/recipe.
If your New Year’s resolution was to make a surprisingly easy and super delicious french toast, look no further!
I was worried about the filling falling out of the bread when I soaked it in the egg/milk mixture, but didn’t have any problems. The challah held together very well and it was a good way to use up what ended up being a slightly drier loaf of bread than I had hoped for.
I had a bit of the butter/cinnamon mixture left over after I cooked everything, and tried to do one of those fancy streaks of sauce that you get on your plate in expensive restaurants. It was…mildly successful. Probably not something to make every week for breakfast, but certainly a good choice for the occasion!
Apple Cinnamon Stuffed French Toast
- 3 apples, peeled, cored, and sliced
- 3 tablespoons butter
- 1 1/2 teaspoons cinnamon
- 4 tablespoons brown sugar
- 2 eggs
- 1 cup milk
- 4 large pieces challah
Preheat oven to 375°. Peel, core, and slice apples. Heat a pan to medium and melt 2 T of butter. Add in the apple slices, brown sugar, and 1/2 t of the cinnamon. Stir until well mixed and cook 7-8 minutes. Set the pan aside once cooked.
In a square dish mix milk, beaten eggs, and the remaining 1 t of cinnamon. Cut each slice of bread in half, but only cut about 3/4 of the way through it. Stuff the apple/cinnamon mixture into each piece of bread, and soak in the milk/egg mixture. The bread should soak for quite a while, about 2 minutes on each side.
In the pan you cooked the apples in, melt the final tablespoon of butter on medium heat and cook the soaked bread. It will start to brown after about 3-4 minutes, so flip and continue to let it cook on the other side. When both sides are browned place on a foil lined baking sheet and cook in the oven for 10 minutes. This will allow the remaining liquid in the bread to cook off, making your finished product crispier. Enjoy!
Adapted from To Plate With Love.