Tuesday, September 16, 2014

Challah French Toast with Cinnamon Brown Sugar Apples

Anyone who follows my Instagram feed knows that I have got it BAD for breakfast on the weekends. I pop out of bed and run down to make my (half caf) coffee then get started. While we eat pretty well during the week for breakfasts (green smoothies, pancetta and egg breakfast sandwiches, oats in a jar with all the fixins), weekends I get to spend more than 10 minutes on breakfast. I think this recipe took approximately 12 minutes though, so it might just sneak itself into the week day routine! 

Since we enjoyed a freakishly cool mid September day, I busted out the cinnamon container for a day of fall recipes, and this was up first. I can't wait to recreate it!

Challah French Toast with Cinnamon Brown Sugar Apples

1/2 loaf challah bread (brioche works too, you could do regular sandwich bread, but this will be WAY less exciting)
2 eggs
1/4 cup milk (I used whole)
2 tablespoons cinnamon, divided
1 1/2 tablespoons butter
1 apple, sliced (peel on or off, your choice!)
1 tablespoon brown sugar
Justin's Maple Almond Butter (I'm HOOKED on this and buy it 6 jars at a time whenever it goes on sale, but freshly ground almond butter would be nice here too!)
Maple Syrup

Preheat a nonstick skillet and a cast iron skillet on medium heat. 

Slice the challah bread into thick slices (mine were about 1 inch thick). Whisk the eggs and milk together, then add in 1 tablespoon cinnamon (reserve the other tablespoon!). Spray the nonstick skillet with cooking spray (or melt a little butter if you dare). Dunk each challah slice in the milk mixture to get it nice and soaked, then place on the nonstick skillet. Cook about 1 1/2 minutes then flip and cook another 1 - 1 1/2 minutes. Remove and keep warm.

In the meantime, melt the butter in the cast iron. Toss the apple slices with the remaining 1 tablespoon cinnamon and brown sugar, then add, in one layer, to the cast iron. Turn apples after 2 minutes and cook on the other side another 2 minutes.

Spread the French toast with your almond butter (I do about 1 - 1 1/2 tablespoons per slice) and top with apple slices, then drizzle with maple syrup. Enjoy!
Enjoy with bacon, coffee and fall decor! 

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