Saturday, October 20, 2012

Cinnamon Apple Streusel Baked French Toast with Caramel Sauce

I woke up wanting apple pie. However apple pie requires a fair amount of work. And it requires that you have more than 2 apples. So I improvised. Pie isn't a good breakfast choice anyways, right?

This morning's breakfast was simple to make but oh so yummy!

Cinnamon Apple Streusel Baked French Toast

Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
  • 6 slices Italian or other good bread, cubed
  • 2 Granny Smith Apples, peeled and diced
  • 2 large eggs
  • 1/2 cup half and half (or milk)
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract
Cooking Directions
  1. Preheat oven to 350.
  2. Grease a loaf pan or other similar capacity baking dish.
  3. Layer bread cubes and apples into the pan.
  4. Whisk together egg, half and half, cinnamon and vanilla extract. Pour over bread and apples.
  5. Let rest for 10-15 minutes, until egg mixture is absorbed by the bread.
  6. Top with streusel (recipe below) and bake for 30-40 minutes until streusel is lightly browned.
Streusel Topping

  • 3 Tbsp. butter, slightly warmed but still firm
  • 1/3 cup brown sugar
  • 1/3 cup flour
  • 1 tsp. ground cinnamon
  • 1/4 cup quick cooking oats
Cooking Directions
  1. Mix all together until pea-sized crumbs are formed. Sprinkle over the top of the french toast.

Caramel Sauce (from Smitten Kitchen)

  • 1/2 cup sugar
  • 1/4 cup water
  • 3 Tbsp. butter
  • 1/2 tsp. salt
  • 1/2 tsp. lemon juice (optional)
  • 1/3 cup heavy cream
Cooking Directions
  1. Place the sugar and water in a large sauce pan.
  2. Heat over medium heat until sugar just reaches a caramel color.
  3. Add in butter and salt. Swirl until melted. Lower the heat.
  4. Stir in lemon juice and cream, stirring continuously until smooth.
  5. Remove from heat and allow to cool.
  6. Can be stored in the fridge for a week, reheat when ready to use again.

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