Sunday, 25 March 2012
I just love it when I open a carton of eggs and there is a feather stuck on one of them. I only ever buy free range eggs, and it makes me think of happy chickens browsing around the farm yard. I would love to have our own chickens . . . but as Todd reminds me . . . it's difficult enough to get someone to watch the dog when we go away, let alone a yard full of chickens!
I had some apples that I really wanted to use up the other day, and so I decided to make this old family favourite . . . Apple Pie French Toast. Kind of like apple upside down french toast I guess . . .
Sliced apples coated in a delicious brown sugar caramel sauce, with egg soaked slices of thick french bread on top, dusted with warm spice and then baked until it's all fluffy, scrummy, delicious!!
This is an overnight french toast casserole, so do plan ahead . . . although I am sure that if you did it up in the morning it would make a fantastic supper along with some browned sausage and bacon.
Breakfast for supper. I like it!
You'll love this. Trust me on this. It's fabulously good! But then every recipe in my Big Blue Binder is actually pretty wonderful.
*Apple Pie French Toast*
This is one of those overnight breakfast casseroles that you make up the night before. So easy to bake in the morning and incredibly delicious.
204g of soft light brown sugar (1 cup)
115g of butter
2 TBS golden syrup
(can use golden corn syrup or maple syrup if you have it)
3 large granny smith apples, peeled, cored and sliced
6 large free range eggs
250ml of whole milk
1 tsp vanilla
1 loaf of french bread, cut into thick slices (you may not need all of it)
cinnamon, ground cardamom and ground nutmeg to dust
Preheat the oven to 180*C/350*F/ gas mark 4. SLice the butter into a 9 by 13 iinch glass dish. Sprinkle the brown sugar over top along with the golden syrup. Place into the heated oven and bake until the butter melts. Remove from the oven. Whisk all together and return to the oven. Bake until the mixture begins to bubble, about 5 minutes. Remove from the oven and turn the oven off. Arrange the apple slices over the caramel iin the dish.
Beat together the eggs, milk and vanilla. Dip slices of bread into this, coating liberally. Place the bread slices over top of the apples in the pan. Use just enough to fill the pan snuggly. Pour any remaining egg mixture over top. Sprinkle generously with cinnamon, ground cardamom and nutmeg. Cover with plastic cling film and then place in the refrigerator overnight.
The next morning take the dish out of the fridge for about half an hour to take the chill off. Reheat the oven once more to 180*C/350*F/ gas mark 4. Remove the cling film and bake the casserole for about 45 minutes, or until puffed, set and golden brown. Divide amongst 6 heated plates, with the apples on top.
Serve with additional syrup if desired.