Hi!
How was your weekend? Mine was really nice, but very busy and just went by a little too quickly. On Saturday, we were fortunate to attend an event at the Food Network Wine & Food Festival and I'll have a bunch of pics and a wrap up later this week! Meanwhile, today is one of my favorite days of the month...Secret Recipe Club reveal day!
For this month, I was assigned Get Off the Couch and Cook. Sashi started her blog to track her journey of eating less processed food. She cooks recipes that are simple and can be made in the same amount of time it takes to order and wait for a pizza. She has so many great recipes that I had a hard time picking just one! Since I still have apple fever, I went with her apple pie French toast because, well, apple pie French toast!
This was a great fall recipe. It's an eggless French toast batter, which I really liked since it didn't risk having an eggy flavor or consistency. The compote came together very simply {although, I will admit that every time I make an apple recipe, I remember why I hate making apple recipes --->so much peeling and chopping!} and made the apartment smell like apple pie and fall and deliciousness all rolled into one.
I made the apple pie compote/filling in advance, which really helped me get breakfast together on Sunday morning. The night before, I peeled and sliced the apples and cooked them down. Then I refrigerated the cooked mixture until the next morning, when I simply threw it back in a pan with a little butter and heated it up. For Penelope's portion, I cut up the finished toast and apples and tossed it all together in a bowl for her. She ate it right up! Mostly the sweet apples, but still ;)
Apple Pie French Toast
*Adapted from Get Off the Couch and Cook
For the apple pie filling:
3 tart apples, such as Granny Smith, peeled, cored & sliced
1 Tbsp lemon juice
1/2 C sugar
1/4 C all-purpose flour
1/2 tsp nutmeg
1 tsp cinnamon
1/4 tsp kosher salt
1 1/2 C water
For the French toast:
Apple pie filling
1 C milk
1/4 C all-purpose flour
2 Tbsp cornstarch
2 Tbsp sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 Tbsp butter
Thick bread, such as white or wheat
To make the filling:
Toss the apple slices with the lemon juice and set aside.
In a small bowl, mix together the sugar, flour, nutmeg, cinnamon and salt. Pour into a large sauce pan on the stovetop over medium heat and whisk in the water. The mixture will thicken quickly, so continue whisking until it begins to bubble. Add the apples and stir to coat.
Simmer the apples, stirring frequently, until the apples are condensed and tender. Remove from heat and let cool. If making the night before, let cool and pack into a storage container and refrigerate. On the day you want to eat your French toast, heat in a pan on the stovetop with a small pat of butter.
To make the French toast:
In a mixing bowl, whish together the milk, flour, cornstarch, sugar, cinnamon and nutmeg. Melt the butter in a skillet over medium heat. Lightly dunk the bread in the milk mixture and coat both sides without soaking through. Cook on each side until browned. Top with the apple pie filling, dust with confectioners' sugar, if desired.
Serve immediately.
This was a really rich breakfast, but so nice for a special Sunday in the fall!
What is your favorite decadent breakfast?