Thursday, April 19, 2007

Apple Cinnamon French Toast

Here's a recipe that has been a hit every time I've made it. It's from a Pampered Chef cookbook. On the terms of recipes and copyright laws, recipes can not be copyrighted. That's why Colonel Sanders has a secret recipe, because if it gets out, we wouldn't need to pick up a bucket. If you take a published recipe, change one ingredient or the amount, and it's yours. I didn't change any of the measurements here, but I did "un-Pamper Cheferize" it. I love Pampered Chef and most of their products, but they do tend to saturate their instructions with their products which leaves the inexperienced cook feeling threatened unless they own all the products listed. So if you want to make this recipe, any 9 x 13 pan will do (rather than a stoneware pan), and so on.

This is also a great recipe to make with your kids. My Cameron loved helping put the apples on top! This is also a great brunch recipe or one for Christmas morning because you make it the night before.

Apple Cinnamon French Toast


1 loaf bread (about 12 slices)
6 eggs
1 1/2 cups milk
8 tbsp. sugar, divided
1 tsp. vanilla
1/8 salt
1 1/2 tsp cinnamon
4 apples (Granny Smith is best, but any will do)
Sprite or orange juice, anything with citric acid to dip the apples in
2 tbsp. butter or margarine
your favorite pancake syrup

Spray a 9 x 13 baking dish with cooking spray. Cut bread slices in half and line pan two slices deep keeping them very close together. In a mixing bowl beat eggs with a whisk and add milk, three tablespoons of sugar, vanilla, and salt. Pour over bread. Combine the 5 remaining tablespoons of sugar and cinnamon in a small bowl. Peel and core apples and make thin slices. (You can use the PC Apple Peeler/Corer/Slicer for this, but I'm usually too lazy to get it out and then clean it.) Dip apples in Sprite or orange juice and then layer on top of bread. Sprinkle with sugar and cinnamon mixture. Cover and refrigerate at least one hour or over night.* Preheat oven to 400 degrees. Cut butter into small pieces and arrange over apples. Bake, uncovered, 35 - 45 minutes or until apples are tender and eggs are set. (You can do this by making a small cut in the center and if the bread appears dry, it's done.) Let stand 5 minutes before serving. Serve with syrup on the side.

*If you use a glass baking dish let it sit on the counter for 30 minutes before preheating oven. Placing a very cold glass dish in a hot oven will break the dish and ruin your brunch!

Hope you love this one as much as I do.

Here's a quicky you can always rely on in a pinch. Keep a bag of meatballs in your freezer and spaghetti sauce in your pantry for last minute company. Just throw the meatballs and sauce in your crock pot on high for 3 hours, or low for 6-8 hours, stirring every once in a while if you can. Just serve in hot dog buns with mozzarella cheese. Add some chips and veggie sticks and they will be impressed.


3 comments:

Anonymous said...

Meriam,
WHAT A GREAT IDEA FOR YOU! I, for one, am happy you are doing this. Having eaten many things you have cooked I'm excited to be able to use some of your recipes. The French toast is a big hit with J1 and J2!!! :)
I don't know how a blog is different than a webpage but it would be SO COOL and SO HELPFUL if you would put your advice about having things on hand or in the freezer for a really quick meal in a link or just in a category different from your recipes. Of course, this could be done in ALL of your spare time! :)
Love you bunches and THANKS for sharing your cooking prowess and finesse with the rest of us who are culinarily challenged! :)
J. Branson

Mandy said...

Meriam, this is such a great idea! I will be making the black bean corn casserole next week. Keep those quickie recipes comin'! Much love!

angela said...

Meriam recently brought this to a baby shower I attended and it was yummy! Great idea for a blog, Meriam. Happy blogging!