A B & B Style Weekend Breakfast Treat
Having our daughter return home for the weekend is a treat. I know that in a couple years, we will be true empty nesters. So, on the weekends I do as I always have done, make a big Sunday dinner and a sweet treat.
This Sunday, in honor of Apple Season, I made Cinnamon Apple French Toast.
Cinnamon wafting through the house is one of those warm, comforting fragrances. It is one of my all-time favorite spices.
I was just reminiscing with a friend and then my husband on those days when the children were younger and we took field trips to the apple farms in North Georgia – such gorgeous beauty in the ride and so much fun! There’s a Pumpkin farm, a state park – with a waterfall, and farm after farm providing the most delicious autumnal treats – the apples.
Also in the Georgia mountain area is a marvelous B & B that we stayed at years ago – The Simmons Bond Inn. This is a gorgeous home, full of beautiful history. Each room is decorated beautifully with a theme and the breakfast is served in courses – absolutely marvelous.
A few things I insist upon when making French Toast:
♥ hearty bread – traditionally I’ll use Potato Bread or Raisin Cinnamon bread -Brioche makes a marvelous French Toast!
♥ 1/2 and 1/2 mixed with whole milk for the egg batter – the richness makes a wonderfully creamy French Toast
♥ Lots of Cinnamon – both in the apple mixture and in the batter – 1 to 2 tablespoons –
♥ at least 3 eggs – this is a very eggy batter.
♥ melted butter brushed on the griddle just before placing the French Toast on to cook
Potato Bread – Brioche or Raisen-Cinnamon Bread
1/2 cup each of whole milk and 1/2 and 1/2
1/4 cup sugar
2 tablespoons cinnamon
1 tablespoon vanilla
* whisk ingredients in a small bowl and transfer to a large shallow bowl
Dredge bread slices in batter one at a time allowing batter to drip off
Place on pre-heated griddle after brushing on melted butter
cook until golden brown flipping to cook both sides
Peel, core and slice 3 Granny Smith apples
1/4 cup sugar
1/4 cup brown sugar
2 tablespoons Cinnamon
2 tablespoons butter
1 teaspoon vanilla
place all ingredients in a saucepan and cover over medium heat – bringing to a boil
Uncover and stir frequently until apples are cooked and syrup is a rich auburn color.
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