Earlier this month Anna and I had our first recipe test at her apartment- and found a new breakfast fave, french toast with a maple-apple compote. Delicious! We also made a breakfast bite hash browns, which would be fantastic with some slight adjustments. It was a great breakfast, and start to the day!
The Cast of Characters for the french toast:
The Cast of Characters for the hash brown bites:
Making the breakfast:
Delicious! (The maple-apple compote is good enough to be eaten on it’s own!)
Challah French Toast With Warm Maple-Apple Compote
For the compote:
- 1 tablespoon butter
- 3 cups sliced peeled Gala apples (about 1 1/2 pounds)
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
For the French toast:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup plain soy milk (or regular milk)
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 4 large eggs, lightly beaten
- 12 (1 ounce) slices challah bread
- 4 teaspoons butter
- Preheat the oven to 250°F. Place a wire rack on a baking sheet and place in the oven.
- To prepare the compote, heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray; melt one tablespoon butter in pan. Add apples to pan; sauté eight minutes or until tender. Stir in the maple syrup and 1/2 teaspoon cinnamon. Keep warm.
- To prepare the French toast, combine the granulated sugar and one teaspoon cinnamon in a medium bowl, stirring with a whisk. Add the milk, vanilla, salt, and eggs; whisk until well blended. Working with one bread slice at a time, place the bread slice into the milk mixture, turning gently to coat both sides.
- Heat a large nonstick skillet over medium-high heat. Melt one teaspoon butter in pan. Add three coated bread slices; cook two minutes on each side or until lightly browned. Place on the rack in the oven to keep warm. Repeat the procedure three times with the cooking spray, the remaining three teaspoons butter, and the remaining nine coated bread slices. Serve the French toast with compote.
Hash Brown Bites
Breakfast Bites 1 package of pre-shredded potatoes 3 eggs, beaten 1/2 cup shredded cheddar cheese 1/4 finely chopped onion (optional) 1/4 teaspoon garlic powder salt and pepper Preheat oven to 350. Grease mini muffin pan. Pour potatoes into bowl, add the salt, garlic powder and onion, stir to combine. Pour in egg and stir, add cheese and mix. Spoon into muffin tins. Bake 20 – 25 minutes. Eat warm, or cool and freeze into individual packs and heat for about 20 seconds in the microwave.