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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