Family and friends will be sure to enjoy this cinnamon spiced french toast with maple syrup and apples at a Sunday morning breakfast or brunch.
Cinnamon French Toast
6 eggs
375 ml (1 1/2 cups) milk
30 ml (2 tbsp) granulated sugar
10 ml (2 tsp) vanilla
Spice Mixture (recipe follows)
30 ml (2 tbsp) vegetable oil, divided
10 slices french loaf or egg bread (cut 2 cm/3/4 inch thick)
In a large bowl, beat together eggs, milk, sugar and vanilla. Beat in spice mixture until well combined.
Heat 15 ml (1 tbsp) of the oil in a large non-stick skillet over medium heat; brush to spread evenly. Dip bread, 2 slices at a time, in the egg mixture. Place in skillet. Cook for about 2 minutes, then flip and cook until golden brown, about 1 minute. Remove from skillet to a large plate; cover with foil to keep warm.
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Serve with warm Maple Syrup Apples (recipe follows).
Makes 4 to 5 servings.
Spice Mixture
50 ml (1/4 cup) ground cinnamon
15 ml (1 tbsp) ground cardamom
7 ml (1 1/2 tsp) ground nutmeg
7 ml (1 1/2 tsp) ground ginger
3 ml (3/4 tsp) ground cloves
Combine all ingredients.
Maple Syrup Apples
15 ml (1 tbsp) butter
1 l (4 cups) sliced apples such as Golden Delicious or McIntosh (sliced about 5 mm/1/4 inch thick)
125 ml (1/2 cup) pure maple syrup
In a large non-stick skillet, melt butter over medium-high heat. Add apples; stir to lightly coat with butter. Reduce heat to medium-low, cover and cook for 3 minutes.
Remove cover; cook for 2 minutes to evaporate liquid, stirring occasionally.
Stir in maple syrup. Increase heat to medium-high. Cook for about 2 minutes or until apples are tender, stirring occasionally. May be made ahead, covered and refrigerated up to 3 days.
Makes about 375 ml (1 1/2 cups) topping.
Source: Ontario Egg Farmers.
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