Quelcy, what would you like for breakfast now that you are twenty-seven?
Easy! Baked French Toast!
POST-BIRTHDAY, BAKED, FRENCH TOAST: THE VISUAL RECIPE
POST-BIRTHDAY, BAKED, FRENCH TOAST: THE WRITTEN RECIPE
3 challah hot dog rolls, sliced
Local Apple Butter
1 (8 oz.) pkg. cream cheese, cut into cubes
1 lg. farmer’s market apple, peeled and sliced
6 local, free-range eggs
1 c. milk
Grease a rectangular glass pan.
Create the first layer of challah slices evenly across the pan.
Spread a thin layer of apple butter across the slices.
Disperse chunks of the cream cheese across the bread.
Top with the slices of apples.
Sprinkle the spices.
Toss cranberries and walnuts evenly on top of the mixture.
Drizzle maple syrup.
Cover with another layer of challah slices and any crumbs or chunks of bread that have formed in the slicing process.
Whisk the eggs and the milk together.
Distribute the egg and milk mixture evenly over the bread, making sure all the slices are saturated.
Set aside to soak for an hour or overnight.
Bake in a preheated 375 degree oven about 35 minutes, or until set and golden brown on the surface.
Serve with a healthy serving of local, real maple syrup, a side of hot chocolate and milk the 27th year of life a little more!
The best dog in the world enjoyed his treat from my fancy birthday dinner at Le Pommier: the bones from my shortribs! He’s really a francophile at heart!