It’s Father’s Day and I wanted to kick it up a notch for breakfast. When it comes to holidays, I prefer to cook at home vs going out. I got up extra early today, the air conditioner is broken and the repairman is not coming until Tuesday. The windows are open and the birds outside are obnoxiously chirping. There are are least 4 nests around the perimeter of my house and the screeching has become unbearable. 6:00am, far too early for a Sunday!
After a quick cup of coffee and an inspection of the garden, I head back inside to start the French toast. Typically, I use whatever bread I have on hand, couple eggs milk and cinnamon. Not today. I had sent Alec to the store yesterday (again!) for real French Bread and Apples. The bread was still way too fresh this morning, so I sliced it up and put it in the oven at 300 degrees until it started to dry.
Bill loves apple pie, so I thought I’d dress it up with an Apple Pie topping. I sliced and peeled 5 apples and tossed them in a medium saucepan with brown sugar, butter, cinnamon and vanilla. While that cooked, I beat 5 eggs with buttermilk and more cinnamon. Make sure you use a dish that is deep enough to fully submerge the bread. This meal does not need syrup, was perfect without it!
- 1 loaf French bread! sliced 1" thick
- 5 eggs
- 1½ cup buttermilk
- 2 tsp cinnamon
- 5 medium apples, peeled sliced and core removed
- ½ cup brown sugar
- 4 tablespoon unsalted butter
- 1tsp vanilla extract
- powdered sugar (optional)
- In a medium saucepan, heat apples, brown sugar, butter until melted. Add vanilla and 1 tsp of the cinnamon. Simmer until apples are soft 10 min. Take off heat, let sit for space to firm up. If you want a thicker sauce, use more brown sugar. I opted for less to save calories.
- In a shallow dish, beat eggs, buttermilk and remaining cinnamon. Dip bread into egg mixture thoroughly coating, make sure you scrape off extra mixture before cooking. Place bread into a preheated fry pan cook each side until brown. Top with apple mixture and powdered sugar.