“Weekend” breakfasts are a bit of an institution in my house. The midweek hurry at breakfast time often means toast, cereal or porridge are often as good as it gets, and by the time Saturday comes, we’re ready for something lazier, yummier and a bit special.
French Toast often makes an appearance on those Saturdays when I realise we haven’t eaten much bread during the week, and have half a loaf to use up before it goes stale. As well as the classic recipe, we have a few tweaks we like depending on the mood and what we have to hand – this being my personal favourite. (My girls’ favourite is Jam Doughnut flavour – must share that one soon!)
The sticky, cinnamon-y apples do add a little time and effort but they are worth every bit of it, adding a lovely cosy extra on dreary days. It wouldn’t be the worst thing to open a jar of apple pie filling for speed and indulgence if needs must!!
Serves 4 hungry people
For the French Toast
- 8 slices bread
- 6 eggs
- 50ml milk
- A dash of vanilla extract
- A little oil or butter, for frying
For the apple topping
- 4 large eating/dessert apples
- 1 tsp cinnamon
- 2 tbsp maple syrup, honey or brown sugar
- Greek yogurt or creme fraiche
- Start by preparing the apples. Peel and slice the apples and place in a medium saucepan. Cover with enough water to just cover the apples, then add the cinnamon and syrup/honey/sugar and stir well
- Cover, bring to a simmer and cook gently for around 10 minutes, stirring occasionally, until the apples have softened.
- In the meantime, prepare the french toast. In a large dish, mix the eggs, milk and vanilla.
- Heat some oil or butter in a frying pan over a medium-high heat.
- Dip a piece of bread into the egg mixture to coat on both sides, then transfer to the frying pan and cook for a couple of minutes each side, until browned. I find it easier to cut the slices of bread in half to do this, and can comfortably cook 4 halves at once.
- Repeat until all of the bread has been transformed into golden, soft french toast. Serve immediately with the cooked apples and a dollop of yogurt or creme fraiche