Sunday, 7 February 2016
French Toast Alert - HIGH!
Run to the store! We're getting a wicked bad stawm! Our Snow Bunny Hottie above shows how to dress when we get a foot or more of snow. Be like Snow Bunny!
And race now to get bread, milk and eggs. You'll need it tomorrow morning as you probably won't make it to work! Here's our recipe for French Toast Provencal:
12" cast iron skillet . The French DO NOT use teflon skillets!
5 large egs
2 cups whole milk
1 tablespoon granulated cane suger
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
5 1/2 cups lightly packed sourdough bread cubed into 3/4 inch pieces.
5 slices thickly cut bacon, sliced into 1/2 pieces
3 large Granny Smith apples
2 tablespoons unsalted butter
2 tablespoons light brown sugar mixed with 1 tablespoon maple syrup
Preheat oven to 375F
Mix first 6 ingredients in a bowl. Then add bread cubes and stir thoroughly until mixed.
Peel, core and then slice apples into 10 sections each.
Cook bacon on medium heat, stirring occasionally until browned. Scoop out bacon and put in a bowl by itself. Pour out all but 1 tablespoon of bacon fat from skillet. Add butter (skillet still on medium heat) and then stir in light brown sugar and maple syrup.
Add sliced apples evenly on skillet and let caramelize for 10 mins.
Sprinkle half of the bacon on top of apples. Pour on bread mixture evenly across apples. Sprinkle remaining bacon on top.