The comforting flavors of cinnamon, apples, and maple combine in this cozy French toast breakfast.
Ingredients
- 1 La Brea Bakery Cinnamon Raisin Loaf
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups milk
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2 tablespoons butter
- ½ cup apple cider or juice
- 1 teaspoon apple cider vinegar
- 1 cup maple syrup
- 2 apples, thinly sliced
Preparation
- Slice the La Brea Bakery Cinnamon Raisin Loaf into 2-inch thick slices.
- In a bowl, whisk together the eggs, vanilla extract, milk, cinnamon, and salt.
- Heat 1 tablespoon of butter in a large nonstick pan over medium heat. Dip each bread slice in the egg mixture, letting them soak for a few seconds. Place the soaked slices in the pan, leaving space between them for easy flipping. Cook until the bottom is just browned, then flip and cook until the second side is lightly browned. Remove from the pan and set aside.
- In another small nonstick pan, melt the remaining tablespoon of butter over medium heat. Add the apple slices and sauté until they are soft and golden. Remove from heat and set aside.
- For the Apple Cider Syrup, combine the apple cider, apple cider vinegar, and maple syrup in a small saucepan. Cook over low heat until the mixture reduces slightly and reaches a syrupy consistency. Remove from heat.
- To serve, layer the French toast on a plate, top with the sautéed apples, drizzle with the apple cider syrup, and sprinkle with cinnamon.
