Saturday, March 13, 2010

maple-infused french toast

This past Monday, JR returned from his morning running group with a loaf of bread. One of his running mates had made it for us as an early housewarming gift. It was a hearty round that definitely contained whole wheat flour, with an interesting flavor hinting possibly at rye or anise.

I've been eating it all week long.

Initially, we dipped it in olive oil at dinner. Then I ate a couple mornings for breakfast toasted with butter and honey. On Thursday, I chopped and toasted part of the loaf into croutons for a salad. This morning, we finished it off in the form of french toast.

Maple-Infused French Toast
Serves 2

1 Tbsp. butter, divided
2 apples, peeled, cored, and chopped
1/4 tsp. cinnamon
1/4 tsp. nutmeg
4 eggs
3 Tbsp. maple syrup, plus more to serve
1 Tbsp. milk
1/2 tsp. vanilla
4 slices of rustic bread

Heat a skillet over medium heat. Add half of butter and apples. Cook, stirring occasionally, until apples soften and begin to brown, about 5 minutes. Reduce heat to low. Add spices and stir to distribute. Keep warm over low heat while you prepare french toast.

Combine eggs, maple syrup, milk, and vanilla in a medium bowl. Heat a large skillet over medium heat. Add remaining butter to skillet, spreading it with a spatula to cover the pan. Dredge bread one slice at a time into egg mixture, then arrange in skillet. Cook until the first side begins to brown, about 2 minutes. Flip and cook other side until it begins to brown.

Drizzle french toast with a spoonful of maple syrup and top with apples.

One year ago: squash risotto

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