Monday, January 16, 2012

French Toast with Cinnamon Maple Poached Apples

Most of the times I'm a savory girl.  Particularly when it comes to breakfast.  But this morning I decided to make something sweet.  I always loved french toast, but seem to have dropped it from my breakfast rotation.  Well, this morning, it came back.  And it was delicious.

In addition to the french toast, I wanted to try poaching some apples, which I hadn't done before.  The result was great, and I'm going to use the method again.

The combination turned out well, and Cody was insanely jealous.

Ingredients (this is for 1 person, but could just be multiplied)
Cinnamon Maple Poached Apple
1 fiji apple
2.5 C water
1/4 C maple syrup
1 C sugar
1/2 T cinnamon
1 cinnamon stick
French Toast
2 slices of any bread
2 eggs
1/4 t cinnamon
1/4 t nutmeg
1/2 t vanilla extract
1 T butter

(I'm breaking up the directions for each component, but they can be simultaneously.  Although I'd wait until the poached apple has been made and you're boiling down the syrup)

Cinnamon Maple Poached Apple
Peel the apple and cut the apple in half.

Remove the core.

Heat the water, sugar, syrup, cinnamon, and cinnamon stick in a small saucepan and bring to a boil, whisking until the sugar has dissolved.

Once the sugar has dissolved, and it has boiled for a short while, the color will get darker.

Carefully submerge the apples and either cover with parchment paper (this is what is recommended by others online...since I didn't have any, but wanted to submerge the apples, I covered with a small bowl in the sauce pan).

Reduce the heat to a simmer and cover for about 20 minutes.  Remove the apples and slice.

Discard 3/4 of the liquids, and then turn the heat back up to a boil.  Let the liquid bowl down for about 30 minutes so it thickens, and whisk.

If it isn't really thickening, you can add more sugar, but add one T at a time.  Drizzle the syrup on the apples and the french toast.  Or make the poached apples and enjoy over anything ice cream.  That would probably be awesome.

French Toast
In a medium bowl, mix the cinnamon, nutmeg, vanilla and eggs.

Whisk well making sure that the spices don't clump together.

Heat up 1/2 T of butter over medium heat. Once the butter melts and it hot, prepare a piece of bread.  Dip both sides of bread in the egg mixture and add to a pan.

Flip the bread over after about 4 minutes.  The bread should be golden and browned.

Repeat with the second slice.

Here is the compiled dish.  Turned out awesome, and while definitely sweet, the poaching syrup wasn't too sweet and had a good flavor to it.

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