Apple Cider French Toast Food

APPLE CIDER FRENCH TOAST

Steps:

• Peel and core the apples. Cut each apple into 16 slices (if you are using larger apples, you may need to slice them more thinly). Toss the apple slices with the sugar and cinnamon. Melt 1 tablespoon butter in a small skillet over medium heat. Once the butter has melted, add the apple slices and sauté until soft and easily pierced with a fork, about 6-8 minutes. In a mixing bowl, whisk together the apple cider, almond milk, eggs, and cinnamon. Place the slices of challah into the mixture individually, allowing them to soak up the liquid. Flip the slices over if needed to ensure that they are evenly saturated. Note: it may be easier to do this step in a pie plate than in the mixing bowl. Over medium heat, melt enough butter in a skillet to evenly coat the pan (about 1/2 tablespoon) - if the apples are done, you can use the same skillet, but wipe it clean first. Once the butter is hot, place the challah into the skillet. Cook until lightly browned, then flip and cook until the second side is slightly browned as well. If the skillet appears dry after cooking the first round, add more butter before cooking the next. Serve with sautéed apples and a drizzle of maple syrup.

APPLE CIDER FRENCH TOAST

Steps:

• Place bread slices in a 9x13 pan or larger; mix remaining ingredients together and pour the mixture over the bread slices. Let sit until all liquid has been soaked up. (I let it sit overnight in the frig.) Cook as usual for French toast.
• For a topping I sliced up 2 granny smith apples and cooked them in butter slightly then poured on a little (1/3-1/2 cup) cider, turned the heat down, and put the lid on, cooking until the apples were soft.

FRENCH TOAST WITH APPLE TOPPING

Steps:

• In a large skillet, saute the apple, brown sugar and cinnamon in 1 tablespoon butter until apple is tender. , In a shallow bowl, whisk the egg, milk and vanilla. Dip both sides of bread in egg mixture., In a large skillet, melt remaining butter over medium heat. Cook bread on both sides until golden brown. Serve with apple mixture and maple syrup if desired.

OVERNIGHT APPLE CINNAMON FRENCH TOAST

Steps:

• Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.
• Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
• In the morning, preheat oven to 350 degrees F (175 degrees C).
• Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.

PUMPKIN FRENCH TOAST WITH APPLE CIDER SYRUP AND SPICED PECANS

Steps:

• Prepare Syrup: Combine sugar, cornstarch, cinnamon and nutmeg in saucepan. Pour in apple and lemon juices. Cook and stir constantly until thickened. Allow to come to a boil, and boil for 1 minute continue to stir constantly. Remove from heat and stir in butter. Serve warm. *This can be made ahead and warmed in the microwave or stove top prior to serving.
• Prepare Pecans: Preheat oven to 250f. Line a baking sheet with silpat or parchment paper. Combine salt and spices. Set aside. In a stainless bowl, beat egg white until frothy. Slowly whisk in the spices. Toss egg mixture with pecans. Spread the pecans on prepared baking sheet.in a single layer. Bake for 35-40 minutes, gently stirring every 15 minutes or until the meringue is golden. Allow nuts to cool and dry out. Store in air-tight container.
• Prepare Toast: Combine all ingredients (except the bread) and mix well.
• Option 1) The night before or 6 hours prior, dip the bread slices in the milk mixture and place bread in a glass baking dish (single layer). Store in refrigerator until ready to cook.
• Option 2) Dip bread and allow to soak 2 minutes then fry in skillet.
• Frying the toast: Heat 2 TBS butter with 2 TBS oil in large nonstick skillet over medium-high heat. Place bread slices in the pan and cook until golden on 1 side, approximately 2-3 minutes. Turn and cook 2-3 minutes longer or until golden. Wipe the pan out with paper towel and repeat as necessary.
• *Note: I omitted the oil/butter mix and sprayed the skillet with non-stick cooking spray.
• When ready to serve, dust with powdered sugar (if desired), warm syrup and pecans.