Thursday, February 9, 2012

Challah French Toast with Sauteed Apples and Coffee Cake Cinnamon Crumble

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Let's just say if you do not make this Challah French Toast with Sauteed Apples and Coffee Cake Cinnamon Crumble for your sweetheart or your family...

well then ~

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~ you must not really love them.

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Challah French Toast with Sauteed Apples and Coffee Cake Cinnamon Crumble:

*For the French Toast:  Since you want your French toast somewhat thick, this part takes the longest. Challah bread has a texture as such that it needs to soak in the egg mixture long enough to penetrate through the bread...about 20-30 minutes each side.

Ingredients:

3 large eggs
1/3 cup half and half or heavy cream (milk is fine too)
1/2 teaspoon pure vanilla extract
2 slices Challah bread, cut into 3/4 to 1 inch slices
1-2 tablespoon butter

powdered sugar for garnish

Directions:
Add the first 3 ingredients to a large measuring cup or bowl and whisk together well. In a separate, shallow pan...pour egg mixture over slices of challah bread and allow the bread to sit in the mixture, about 20-30 minutes each side.

(WHILE BREAD IS SOAKING GO AHEAD AND SAUTE YOUR APPLES AND MAKE YOUR CRUMBLE -  RECIPES BELOW)

When bread is sufficiently soaked, preheat oven to 350.

Add butter to a large pan over medium heat. Once butter coats the pan and begins to bubble, carefully add egg soaked bread to the pan.

Cook about 3-4 minutes each side or until both sides are lightly browned and crisp. (add more butter when flipping)

Turn off the stove. Add one slice of the French toast to another small, oven proof pan.

Top with most of your sauteed apples (you may want to leave some for garnish).

Top with the second piece of French Toast.

Top with desired amount of coffee cake cinnamon crumble.

Bake in the oven about 10-12 minutes, or until lightly browned on top and apples are a bit bubbly.

Remove from pan and plate. Cut in half with a serrated knife. Sprinkle with powdered sugar and garnish with leftover apples.

Serve with maple syrup.

For the Sauteed Apple:

Ingredients:


1 apple, peeled, cored and thinly sliced (about 1/4 inch thick) Granny Smith or any apple will do
1 tablespoon butter
pinch of sugar and cinnamon

Directions:

Melt butter over medium heat in a small-medium pan. Add apple slices and saute until soft but not mushy, about 10-12 minutes. Add a pinch a cinnamon and sugar and set aside.


For the Coffee Cake Cinnamon Crumble Topping:

Ingredients:
1/4 cup AP flour
1/4 cup light brown sugar
2 tablespoons softened butter
1/4 teaspoon Cinnamon

Directions:

Add all ingredients to a bowl and mix together well with a fork until mixture resembles a coarse crumble.
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5 comments:

Aarthi said...

i love this...totally yummy

Aarthi
http://www.yummytummyaarthi.com/

Velva said...

Oh gosh, this looks delicious.

Cheers
Velva

P.S. thanks for your advice/guidance about creating photos food gawkers. Your input was valuable to me.

wendyweekendgourmet said...

I love apple Dutch baby pancakes, so I KNOW I'd love this. Perfect for a lazy Sunday OR breakfast for dinner!!

tasteofbeirut said...

Can't think of a better bread than challah for French toast and the apples and crumble , yum, just icing on the cake so to speak!

Cathleen said...

I can't believe how good these look! I must try them right away!