Sunday, October 2, 2011

Cranberry Apple Pecan French Toast

Saute the apples
It was a little brisk out there this morning. I don't know why, but tasty aromas just smell different with a dip in air temperature.  Leaving yoga class this morning, I was overwhelmed by the need for some autumn flavors in my brunch. Inhaling the sweet and savory breakfast smells wafting from apartment windows and restaurants, I headed to my nearest market to pick up a few things to throw together. This time of year is so easy to convert classic dishes to a seasonal treat. With apples, pumpkins, cranberries, figs, pecans, concord grapes, walnuts, and spices a typical menu can make something basic into something really special.

Cook 3-4 minutes on each side
Today I decided to go with some French toast. Sometimes I use whole wheat challah, sliced thickly, for my French toast. Today, though, I was drawn to the 9-grain sliced loaf from The Baker. Adding some apple butter to the egg mix and doing a quick sauteed topping makes this classic breakfast a perfect cool weekend treat. I considered going with a pumpkin theme by using pureed pumpkin and spices with the egg mix, so if you are a pumpkin lover, that is a great variation to try. Use organic pastured butter to get your omega 3's!

Cranberry Apple Pecan French Toast

1 sliced Golden Delicous apple (with skin on, if organic)
2 T +1 T+ 3T organic unsalted butter, pastured if available
pinch of sea salt
dash of ground cinnamon
1/2 cup roughly chopped pecans
1/2 cup dried cranberries
another dash of sea salt and cinnamon
1 tsp or so of honey

3 large eggs
1/2-2/3 cup oat milk, rice milk, or other preferred milk (I used sunflower seed milk)
2 dashes of ground cinnamon
1/2 cup apple butter
10 slices whole grain bread

real maple syrup for serving

In a saute pan, cook the sliced apple with 2 T butter, dash of salt, and dash of cinnamon over low heat for 15 minutes or so or until apples are nice and tender and beginning to caramelize. Transfer to a bowl and cover to keep warm.

Melt another tablespoon butter in the pan and cook pecans and dried cranberries over medium-low heat with a pinch of cinnamon and a dash of sea salt for about 10 minutes, stirring often until fragrant and pecans are just toasted. Finish with honey, stir honey in, and transfer to bowl with apples. Mix nuts and fruit together and cover.

Wash and dry the pan. and Melt some butter over low. In a mixing bowl, whisk together eggs, milk, cinnamon, and apple butter. Raise heat in the pan to medium. Dip bread into egg mixture two slices at a time (or more if your pan is big), and cook for about 3-4 minutes per side.

Transfer to a warming plate and continue with remaining bread OR serve immediately by topping with apple cranberry pecan mixture and drizzling with real maple syrup. Enjoy with a hot cup of coffee or tea.

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