I make a lot of what I call, ‘rustic peasant bread’…now these breads are really easy, you’ll find many on my website by just putting in the search box the word ‘bread’! Since it’s all natural, as in no preservatives to make it last until my youngest child graduates from college, it’s usually good for a few days after which, if there’s leftover bread, I’ll re-cycle it into other things~~bread crumbs, croutons, crispers or toastees, and in this case, French toast.
I like making French toast with my own bread because I can slice to my preferred thickness, and I find that when I leave the bread in the egg batter for a few minutes on each side, it absorbs well and the grilled toast is crispy on the outside and moist on the inside. That’s why I call this Crispy French Toast! If you don’t have homemade bread that you’ve yourself made with your two little hands, then buy a dense loaf in the deli, day-old or two days old~~for instance, sourdough.
What you need:
6 slices of day old bread
3 eggs beaten
1/2 cup milk (sometimes I use half & half for richness)
1/2 tsp cinnamon (or your fave spice flavor~~nutmeg, cloves, cardamom, coriander, etc.)
1 large apple skin-on cut into 6 circle slices (just pop out seeds leaving the inside ‘pattern’ on some of the slices)
6 tbl butter (divided)
2 tbl brown sugar
Maple Syrup (or your favorite syrup)
Fresh Berries for garnish
What you do:
Combine the eggs, milk and cinnamon and pour in a pan. Lay the sliced bread in it for about 2-3 minutes on each side. Meanwhile in a medium to large heavy skillet over medium heat, put about 2 tbl of butter, lay the apple slices in the skillet and sprinkle with the brown sugar. Grill the apple slices about 2-3 minutes on each side or until ‘al dente’. Remove the apples, add more butter, reduce the heat to medium low and begin grilling the egg soaked bread slices cooking about 3 minutes per side or until you get a nice crispy golden brown caramelized outside. You can cover with a lid as each side cooks.
Serve by alternating slices of grilled apples and French Toast garnished with fresh berries and syrup. Serve immediately.
© Alice D’Antoni Phillips Ally’s Kitchen