As another Lame Cherry exclusive in matter anti matter.
I was casting around for something for breakfast, beyond the bakes that have hashbrowns and eggs in them, and came across this one to try. It is pretty good, as it is more like a bread pudding, minus horrid raisons.
What the best of this is, is I used 3 Granny Smith apples which you saute in butter (sliced) for 5 minutes, then add brown sugar and cook them for 10 minutes, and this produces a very flavorful topping like a pineapple upside down cake.
I tried pecans in this........they get lost, so I am thinking walnuts maybe.
As I type this I am thinking more egg as this is supposed to be french toast like, and maybe the addition of a cheese, as cheese always goes well with apples.......think most people use cheddar. This recipe though is good the way it is.....I tried syrup on it, but that was worthless, and then we tried whipped cream, and that really helped it over the top. It is interesting for how rich this is, that it does not affect me like eating desert for breakfast.
I am going to run a few of these things by TL and see what the Holy Ghost does with two minds to think through, but this is a good starting point. Do make certain though it is browned as that helps a great deal in you do not want this thing "wet" as that would be disgusting.
In any Bet Crocker, that is the spatula of it, and I am more excited about ramping this up with something a bit more......I like Monterey Jack, Swiss and Colby.......maybe that will get it there a bit better.
Here is the recipe base, and you know what I am going to be adding to it to make it perk up a bit.
Ingredients
Servings 8
4 tablespoons butter
3 large apples, peeled and sliced thinly (Granny Smith)
3/4 cup brown sugar, packed
2 tablespoons water
1 teaspoon cinnamon
8 slices Italian bread, 1 inch thick
4 large eggs
1 1/4 cups milk
2 teaspoons vanilla extract
Melt the butter in a large skillet and add apples.
Cook and stir for 5 minutes.
Add brown sugar, water, and cinnamon and continue to cook and stir for 10 minutes until apples are tender.
Spoon mixture into 13x9 baking dish.
Cover apples with bread slices, making sure to cover the entire surface.
Trim the bread to fit if you must.
Beat eggs until foamy, then beat in milk and vanilla.
Pour egg mixture over the bread slices.
Cover the dish with plastic wrap and refrigerate overnight.
In the morning, remove the dish from the refrigerator and let it stand while oven is preheated to 375 F.
Bake uncovered for 35 minutes, or until bread is golden and firm.
Let sit 10 minutes before serving.
To serve on a platter, run a knife around the edges of the casserole, place platter on top of casserole, and carefully flip.
To serve individually, use a spatula to remove serving, place serving plate on top of serving and carefully flip so apple side is up.
agtG
