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.

Apple Season

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.

In honor of our wonderful holiday memories, I decided to treat my family to a B & B style breakfast featuring Cinnamon-Apple French toast.

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

French Toast

Potato Bread – Brioche or Raisen-Cinnamon Bread

3 eggs

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

Apple-Cinnamon Topping

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.

Serve warm.

I am sharing this post with these Delightsome blog parties:

Amaze Me Monday @ Dwellings – The Heart of Your Home

Make It Pretty Monday @ The Dedicated House

A Return to Loveliness @ A Delightsome Life

The Scoop @ Cedar Hill Ranch, Farmhouse Porch, Confessions of a Plate Addict

 White Lace Cottage

Tweak it Tuesday @ Cozy Little House

Teatime Tuesday @ Rose Chintz Cottage

Teacup Tuesday @ Martha’s Favorites and Artful Affirmation

Tuesday Cuppa Tea @ Antiques and Teacups

Inspire Me Tuesday @ A Stroll Thru Life

Flusters Creative Muster

Wow Us Wednesday @ Savvy Southern Style

HomeWork Wednesday @ Atta Girl Says, Marty’s Musing, The Everyday Home, Worthng Court

Friends Sharing Tea – Tea in the Garden @ Bernideens Teatime Blog

Homemaking Party @ Hope in Every Season

You’re Gonna Love It @ Kathe with an E

Share Your Cup Thursday @ Have a Daily Cup of Mrs. Olson

Foodie Friday @ Rattlebridge Farm

Shabbilicious Friday @ Shabby Art Boutique

Cottage Style Party @ Lavender Garden Cottage

Feathered Nest Friday @ French Country Cottage

Be Inspired @ Common Ground

Home Sweet Home @ The Charm of Home

Savvy Southern Style