Off the Cuff French Toast

Happy Thursday everyone!  Oh boy, have I got a story for you!  The other night I was hanging around the house after work wondering what to have for supper. This usually leads to ordering take out from some restaurant when no plans have been made.  So an idea pops into my head… lets go grab some chinese food or something!  I think about it for a while and then I say to myself, “Nah lets try and make something for supper using left overs.”

Searching through the refrigerator and pantry,  I find half a loaf of baguette and I immediately think … oven roasted french toast.

Why you ask?  Not a clue, but I have been craving it for a while.  Maybe I could make apple cinnamon french toast and use some apples that I picked in the orchard a couple of weeks back along with some blueberries.

Well well, I had myself a dinner.  I know that it’s a bit odd for supper but better than ordering out (saves money too!).  Follow along and check out this french toast number.  It was my first time throwing this one together but it was great fun.

Ingredients

• 6 slices of Baguette Bread (sliced on an angle)
• 2 eggs
• 1 Tsp. Cinnamon
• 1/4 Cup of MIlk
• 2 Apples
• 1/2 Cup Blueberries
• Pinch of Nutmeg
• 1/3 Cup Brown Sugar
• 3 Tbsp. Butter
• Maple Syrup
• Powdered Sugar

Method

1. Preheat oven to 250 Degrees F.
2. Add eggs, milk, cinnamon, nutmeg to bowl and beat together.



3. Soak bread in mixture until bread is completely wet.
4. Turn frying pan onto medium heat and melt 1 Tbsp butter.
5. Add bread pieces but do not crowd the pan.  Also, don’t move the bread, flip the bread or touch the bread until the butter caramelizes on the down side.  This will take 5-6 minutes.



6. Flip the bread once the bottom side is complete (see picture for coloring), leave on the second side for about 3 minutes.



7. Remove bread from pan and place on cookie sheet and throw in the oven for about 10 minutes or until your sauce is complete (see sauce preparation below).  At this point the toast has almost completed the cooking process.  The oven will cook the inside, avoid the soggy toast, and prevent it from getting cold.



8. Add remainder butter to the pan, then the sugar and apples.  Mix together and allow the apples to start cooking down.



9. After about 5 minutes, add the blueberries and cook for another 2 minutes.



10. Remove toast from oven, plate the toast and top it with the sauce.
11. Drizzle with maple syrup, and sprinkle with powdered sugar.



12. ENJOY!

Zesty Tip: When using butter, be very careful as it will burn very fast.  What I like to do is when I add it to a hot pan, and see it melting, I like to add the next cool ingredients right away.  In this case it would be the apples and brown sugar.  This holds true when cooking savory dishes as well.

The french toast turned out amazing and it certainly hit the spot.  I want to know in true zesty fashion, What are your favorite toppings you like to put on your french toast? Wacky or crazy I want to hear them all.

Have a great Thursday everyone!

zesty

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