Monday, November 24, 2014
Spiced Apple French Toast (SRC)
This month for Secret Recipe Club I was lucky enough to be assigned Couscous and Consciousness by Sue. I've long admired Sue's gorgeous blog and it is packed with clean, beautiful food. Sue practises and teaches yoga, eats a mainly vegetarian diet and cooks from scratch using local and sustainable ingredients. I was really spoilt for choice this month and in fact I had a really hard time choosing what to make!
We're not quite in stone fruit season yet so her Crisp Pork Belly with Sweet Peach Salsa will have to wait until closer to Christmas. The Felafel with Tahini Flatbread looked like a great twist on something we make pretty often. And next time I'm baking for a crowd I will definitely be trying out her Chocolate Beetroot Cake.
In the end though I couldn't go past this simple but amazing Spiced Apple French Toast. I mean, what could be better for a lazy Sunday morning breakfast than that? In her post Sue says her ideal morning involves getting up at 10 and then heading back to bed with a cup of tea and a stack of cookbooks. Sounds like bliss! On the Sunday morning that I made this I was up at 5.15am to study before the kids got up and cooked to the sounds of cartoons on TV. Still bliss but a little less relaxing than Sue's morning!
Spiced Apple French Toast
Slightly adapted from Couscous and Consciousness
2 slices day old bread
1/4 cup milk (I used rice milk)
1/2 ts vanilla extract
butter for frying
2 red apples, cored and sliced thickly
2 tbs rice malt syrup (or brown sugar, honey etc)
1/2 teaspoon cinnamon
a handful of raisins
In a wide shallow dish, place the eggs, milk and vanilla extract and beat together with a fork until combined. Add the sliced bread and leave to soak, turning halfway through while you prepare the apples.
In a shallow frying pan over medium heat, melt the butter, and as soon as it starts to sizzle add the syrup and cinnamon and allow to bubble away for a minute or so. Add the apples and raisins and saute for 5 to 10 minutes, until the apples are tender but not collapsing. Remove from pan and set aside.
Return the pan to the heat, add some extra butter and once sizzling, add the bread to the pan. Cook until golden on one side, then flip over and cook the other side.
Remove the French toast to a serving platter, and spoon the warm, caramelised apples and raisins over the top. Serve immediately.