Apple Cinnamon French Toast

Because of my allergies to pesticide sprays and thus my inability to eat most raw fruit, I try to figure out ways that I can eat apples that are cooked. I started to play around with some of my favorite recipes and came up with this sauce that just begged to be dripped over thick pieces of butter-fried French toast. When you try this recipe you will absolutely agree that this is the best French toast you have ever tasted!

1 loaf challah bread

7 eggs

½ cup heavy cream

2 Tbsp. butter

For The Apple Cinnamon Sauce:

2 large apples, sliced

1 cup heavy cream

1 tsp. cinnamon

1 tsp. sugar

¼ cup maple syrup

Preheat oven to 375 degrees.

First prepare the apple cinnamon sauce. Place the sliced apples into a shallow baking dish. Pour in the heavy cream, cinnamon, sugar, and maple syrup. Mix everything together. Place in the oven for about 20 minutes, stirring occasionally. The sauce is finished when the apples are soft. Remove from oven and set aside, keeping it covered and warm.

As the apples are baking, cut the challah into thick slices. Ina bowl, whisk the cream and eggs together, blending well. Take one of the slices of challah and soak it in the egg and cream mixture. The challah should be fully immersed in the wet mixture.

In a large frying pan, over a medium-high heat, melt the butter, being careful not to burn it. Swirl the butter so it coats the bottom of the frying pan. Place the soaked challah slices in the pan and allow the French toast to cook on both sides for about 3 minutes per side, until cooked through and golden brown on both sides. Repeat with all the challah slices, adding butter as needed to the frying pan.

Plate the French toast, spooning some of the warm apple cinnamon sauce on top. serve with whipped cream.

Recipe from “The Dairy Gourmet” by Sarah M.Lasry